STUFFED BITTER MELON
• 4 bitter melon about 3 inches long (if longer cut into 3 inch pieces)
• 1 cup onion finely chopped
• ½ cup green chile finely chopped
• ½ Tbsp ginger root finely chopped
• 2 cloves garlic finely chopped
• 1 Tbsp coriander chopped
• 3 tsp canola oil
• 2 tsp flour
• ½ tsp red chile powder
• ¼ tsp salt
• 1 tsp powdered coriander
• ¼ tsp powdered tumeric
• ½ tsp lemon juice
• 1/8 tsp cumin seed
Wash bitter melon thoroughly with water. If bitter melons are of longer variety, cut them into 3 inch pieces. Remove skin by scraping with a sharp knife. Keep the skin aside. Slit the bitter melons length wise. Remove the seeds. Discard the seeds if very hard, otherwise mix them with the skin scrapings.
Blanch the bitter melon in boiling water.
Heat a nonstick frying pan and add 2 teaspoon oil. When the oil becomes hot, add cumin seeds.
When the seeds become dark, add onion, green chile, ginger and garlic. Cook for 2–3 minutes and add all the spices.
Stir well and cook until the mixture turns light brown, about 5–7 minutes.
Mix half the coriander leaves. Take the bitter melon skin in a sieve and wash thoroughly.
Fill the bitter melon with the above mixture.
Heat and spray oil on a nonstick frying pan. Place all the bitter melons in the pan, cover with a lid and reduce the stove to low.
Let them cook for 5 –7 minutes. Change the side of bitter melons and again cover with the lid. Cook for 5–7 minutes.
Sprinkle with coriander leaves.
Nutritional analysis per serving:
Calories 31, Calories from Fat 24%, Fat 1g, Protein 1g, Carbohydrates 5g, Fiber 1g, Cholesterol 0mg, Sodium 329mg.