Bitter Melon Stuffed with Spiced Tomatoes

Name: Bitter Melon Stuffed with Spiced Tomatoes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: indian
Ingredients: 4 bitter melons; 4 tablespoons grapeseed oil; 1 onion, chopped; 2 tablespoons grated fresh ginger; 1 large tomato, chopped; 6 to 8 dried curry leaves*; 1 tablespoon garam masala; 1 teaspoon mustard seeds; 1 teaspoon ground turmeric; 1 teaspoon salt

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Level: Intermediate
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Level: Intermediate
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Ingredients

4 bitter melons

4 tablespoons grapeseed oil

1 onion, chopped

2 tablespoons grated fresh ginger

1 large tomato, chopped

6 to 8 dried curry leaves*

1 tablespoon garam masala

1 teaspoon mustard seeds

1 teaspoon ground turmeric

1 teaspoon salt

Directions

Preheat the oven to 425 degrees F.
Cut the melons in half lengthwise and scoop out the pulp and seeds to create a pocket on the inside of each half. Set the melon aside.
Put 2 tablespoons grapeseed oil in a large skillet over medium-high heat, add the onion and ginger and cook for 4 minutes, or until the onion is soft and golden. Add the tomato, curry leaves, garam masala, mustard seeds, ground turmeric and season with salt. Cook the mixture for 5 minutes, stirring occasionally. Let cool slightly and then spoon into bitter melon halves. Put the halves back together and tie with some kitchen string.
Put the remaining 2 tablespoons grapeseed oil in a clean skillet and place over medium-high heat. Brown the stuffed melons on all sides and then place them on a baking sheet. Bake until the melons are tender, about 15 minutes.

Cook’s Note

*Can be found at specialty Asian and Indian markets. To remove excess bitterness from the melons, generously salt each side of the cut melons and let sit in a colander for 15 to 20 minutes. Rinse the melons well to remove all the salt and then continue with the recipe.