Bitter Melon Stuffed with Spiced Tomatoes

  • Level: Intermediate
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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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

  1. Preheat the oven to 425 degrees F. 
  2. 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. 
  3. 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. 
  4. 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.

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