Simple and easy bitter melon curry

Bitter melon curry

As the name implies this vegetable is bitter. Then why use it at all? We use it because bitterness is also a taste. Bitter melon adds to the variety of tastes that are available for us to enjoy. A well made bitter melon curry can be very enjoyable.

It is nutritious. It gives phytonutrients like dietary fibber, minerals, vitamins, folates, flavonoids and anti-oxidants. It helps in digestion and bowel movement.

Short bitter melon

It has many medicinal properties. Most well known use worldwide is in diabetic condition.   It is also used for gastrointestinal upset, ulcers, colitis, constipation, and intestinal worms. It is good for skin infections.  It has anti-bacterial and antibiotic properties. Ayurveda and TCM (Traditional Chinese Medicine) make wide use of this vegetable in many different forms.

long bitter melon

There are two ways of reducing the bitterness. One is to boil the bitter melon for about 15 minutes. Discard the water used in boiling and use only the flesh. The other method is to add salt to it and let it rest for one hour. The salt will bring out the juices from the melon. Discard the juice. Squeeze out any remaining liquid from the melon. Deep fried melon will also lose some of its bitterness. Adding 1 tbsp sugar will subdue the bitterness of the melon.These methods will make the melon lose its medicinal properties. My husband and I are diabetic. These options are not suitable for us. I use the spices and tamarind juice to hide the bitterness. I also use a little bit more salt.

There are many varieties of bitter melon. Two varieties are very common.  One is type is with bluntly tapering ends and pale green in color. This variety is more common to China. The other is narrower in shape with pointed ends, and a surface covered with jagged, triangular "teeth" and ridges. This variety is common to India.

Both varieties have similar nutritional and medicinal vales. The shorter variety is bitterer than the longer one. Both varieties are suitable for this curry. I used the shorter variety.

                                     Recipe summary 
                                                 For
                         Simple and easy bitter melon curry

Preparation time: 25 minutes
Cooking time: 35

Serves: 6

1. Wash and cut 500 grams of bitter melon lengthwise into two halves. Remove the core – the seeds and the white membrane with a spoon. White membrane is tender in young melons. In mature melons this membrane can be hard. Cut the melon lengthwise into fingers or cut across into half moon shapes. I cut them into sticks (fingers) 

Short bitter melon

2. Soak 15 grams tamarind pulp in ¼ cup of warm water for 10 minutes. Massage and squeeze the pulp. Strain the liquid, discarding any solids. First you add only about ½ to ¾ of the juice. Add the balance after tasting and if necessary.
Method


3. In a medium sized frying pan or a wok heat ¼ cup oil.

4. When the oil is hot, reduce the heat to medium and add 2 dry red chilies broken into small pieces and fry for ½ minute.

Bitter melon curry

5. Add 1 coarsely chopped onion, 3 thinly sliced cloves garlic, 10 curry leaves, 1 thinly sliced green chili, 1 thinly sliced green chili and fry for 8 minutes.

6. Add ¼ tsp cumin seeds and ¼ tsp fennel seeds and fry for another ½ minute. 

7. Add 1 tbsp curry powder, 1/8 tsp turmeric powder and 1 tsp garam masala powder and fry for 5 minutes.

Bitter melon cut
 lengthwise into fingers

8. Add one cup of water and tamarind juice. Simmer covered for 5 minutes.

9. Add the bitter melon pieces and cook covered in medium heat for 15 minutes.

10. Add ½ tsp salt and 1/8 tsp black pepper powder and ½ cup coconut milk. Bring to the boil and simmer uncovered for 3 minutes. 

11. That’s all.The curry is ready. Serve it with rice or bread. If you want to reduce the bitterness you can add 1 teaspoon of sugar while cooking.

 Simple and easy bitter melon curry is ready.
                                  

                       Recipe follows in detail with pictures.

Preparation time: 25 minutes
Cooking time: 35
Serves: 6


Ingredients
Main
500 grams bitter melon
Others
1 onion chopped coarsely
10 curry leaves
3 cloves garlic sliced thinly
1 red chili sliced thinly
1 green chili sliced thinly
15 grams tamarind juice
½ cup coconut milk
½ teaspoon salt
¼ cup vegetable oil
Spices
2 dry red chili broken into small pieces
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
1/8 teaspoon black pepper powder
1/8 teaspoon turmeric powder
1 tablespoon curry powder
1 teaspoon garam masala

Tamarind is a sour semi dehydrated vegetable in the form of a paste. To extract the juice, soak the tamarind in warm water for 5 minutes and then squeeze out the juice. Discard the pulp. First you add only about ½ to ¾ of the juice. Add the balance after tasting and if necessary.
Garam masala powder is available in Indian provision shops.

Preparation
Wash and cut the bitter melon lengthwise into two halves.  Remove the core – the seeds and the white membrane with a spoon. White membrane is tender in young melons. In mature melons this membrane can be hard. Cut the melon lengthwise into fingers or cut across into half moon shapes. I cut them into sticks (fingers).
Soak 15 grams tamarind pulp in ¼ cup of warm water for 10 minutes. Massage and squeeze the pulp. Strain the liquid, discarding any solids. First you add only about ½ to ¾ of the juice. Add the balance after tasting and if necessary.

Bitter melon cut lengthwise into fingers

  
Method
In a medium sized frying pan or a wok heat the oil.

When the oil is hot, reduce the heat to medium and add dry chili and fry for ½ minute.

Add onion, curry leaves, garlic and green chili and fry for 8 minutes.

Add cumin seeds and fennel seeds and fry for another ½ minute.

Spices added

Add curry powder, turmeric powder and garam masala powder and fry for 5 minutes.

Add one cup of water and tamarind juice.

Simmer covered for 5 minutes.

Add the bitter melon pieces and cook covered in medium heat for 15 minutes.

Bitter melon pieces added

Bitter melon is cooking

Add salt pepper and coconut milk. Bring to the boil and simmer uncovered for 3 minutes.

That’s all.The curry is ready. Serve it with rice or bread. If you want to reduce the bitterness you can add 1 teaspoon of sugar while cooking.

In final stages of cooking

Rice served with bitter melon, pumpkin curry and onion pickle



YOU MAY LIKE TO SEE MY  OTHER RECIPES

Fried bitter melon salad

Bitter melon curry

Mild and easy pumpkin curry

                                                               Bitter melon salad