Dish of Bitter Melon Sauté
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Bitter Melon Sauté


Trinidad
Makes:
Effort:
Sched:
DoAhead:  		 1 #
**
40 min
Yes		 The largest demographic in Trinidad is of Indian descent, so Indian cuisines have a strong influence. Bitter Melon is popular in India.




14
7
8
2
1/3
3/4
1/3
1-1/2
oz
oz
oz
cl
t
t
t
T
Biter Melon (1)  
Tomato
Onion
Garlic
Nigella Seeds
Salt
Pepper, black
Oil
Prep   -   (15 min)
  1. Split BITTER MELONS in half lengthwise and scrape out the seed mass with a spoon. Slice crosswise 1/4 inches thick.
  2. Scald TOMATO one minute in boiling water. Quench in cold water and peel. Cut into 1/2 inch dice.
  3. Chop ONION small.
  4. Crush GARLIC and chop small.
Run   -   (25 min)
  1. In a sauté pan, heat Oil and fry Onions stirring until just translucent.
  2. Stir in Garlic and fry stirring one minute.
  3. Stir in Nigella for about 20 seconds, then stir in Bitter Melon. Fry stirring until you see traces of browning.
  4. Stir in Tomato and fry stirring for a couple of minutes.
  5. Turn heat fairly low. Stir in Salt and Pepper. Cover and let the Bitter Melon steam until soft, about 15 minutes. Add a Tablespoon of Water if needed.
  6. Serve warm as a side dish, or with rice.
NOTES:

  1. Bitter Melon:

      [Karala (India) / Caraili (Trinidad)]. Actually a gourd, this vegetable is very popular in South Asia, Southeast Asia, southern China, and parts of the Caribbean. In parts of Asia, developing a taste for Bitter Melon is part of the transition from child to adult. The example was made with the Chinese variety, but in Trinidad the more bitter Indian variety would probably be used. For details see our Bitter Melon page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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