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Bitter Melon Rounds with Coconut |
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Serves: 4
Print this Recipe
(Nariyal vaalae Karelae)
Category: Squashes and Gourds, Vegan
Makes 4 to 6 servings
This is a typical south Indian treatment of bitter melons. The bitter melons are boiled in water before they are spiced up with the standard southern seasonings of coconut, mustard seeds, and asafoetida. The coconut lends a delicate sweetness, helping to balance their bitterness.
8 to 10 small bitter melons (about 1 1/4 pounds), trimmed and cut into 1/4-inch rounds
1/4 teaspoon ground turmeric
1 cup water
1 small onion, coarsely chopped
1 clove fresh garlic (large), peeled
1 to 3 fresh green chili peppers, such as serrano, stemmed
15 to 20 fresh curry leaves
1 cup grated fresh or shredded unsweetened dried coconut
3 tablespoons vegetable oil
1/2 teaspoon salt, or to taste
2 to 4 whole dried red chili peppers, such as chile de arbol
1 teaspoon dried white urad beans (dhulli urad dal) or yellow split chickpeas (channa dal)
1 teaspoon black mustard seeds
1/2 teaspoon coarsely ground fenugreek seeds
1/8 teaspoon ground asafoetida
1/4 teaspoon Garam Masala
1. Place the bitter melon slices, turmeric, and water in a saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until tender, about 5 minutes. Drain, reserving the water for another use.
2. Ina food processor or a blender, process together the onion, garlic, green chili peppers, and curry leaves until smooth. Add the coconut and process again, adding 1 to 2 tablespoons of the reserved water, if needed, to make a smooth paste.
3. Heat half the oil in a large nonstick wok or saucepan over medium-high heat and cook the coconut paste, stirring, until golden, about 5 minutes. Add the bitter melon and salt and cook, stirring about 5 minutes.
4. Heat the remaining oil in a small saucepan over medium-high heat and add the red chili peppers, dal, mustard seeds, and fenugreek seeds; they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the asafoetida and transfer the spice mix to the bitter melon. Cook over low heat about 5 minutes to blend the flavors. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
VARIATION: To make a simpler dish, boil the bitter melons, then make the tarka seasoning as explained in Step 4, and cook the boiled bitter melons in with the tarka until golden, about 5 to 7 minutes.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Bitter Melon Rounds with Coconut comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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