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Bitter Melon Stuffed with Spiced Tomatoes
Recipe courtesy Bal Arneson
- Total Time:
- 40 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 30 min
- Level:
- Intermediate
- 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
- *Can be found at specialty Asian and Indian markets.
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.
NotesTo 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.