These stuffed bitter melons by Bal Arneson are full of spice and tomatoes, you really will remember this meal.
Directions for: Bitter Melon Stuffed with Spiced Tomatoes
Ingredients
4 bitter melons
2 Tbsp grape seed oil
1 onion, chopped
2 Tbsp chopped ginger
1 large tomato, chopped
cup dried curry leaves
1 Tbsp garam masala
1 tsp mustard seeds
1 tsp ground turmeric
1 tsp salt
2 Tbsp grape seed oil
Directions
1. Preheat oven to 425F.
2. Cut melons in half lengthwise and scoop out the pulp and seeds to create a pocket on the inside of each half. Set aside.
3. Put oil in a large skillet over medium-high heat, add the onion and ginger and cook for 4 minutes, until onion is soft and golden. Add the spices and salt, toast for 30 seconds. Add the tomato and cook for 5 minutes, stirring occasionally. Let cool slightly and then spoon into bitter melon halves. Put halves back together and tie with some kitchen string.
4. Put the remaining 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 melons are tender, about 5 to 7 minutes.
5. Note: To remove excess bitterness from melons, generously salt each side of the cut melons and let sit in a colander for 15 to 20 minutes. Rinse well to remove all salt and then continue with the recipe.
See more: Bake, Vegetables, Vegetarian, Indian, Side