Ingredients

4 bitter melon
1 cup onion finely chopped
½ cup green chili finely chopped
½ Tbsp ginger root finely chopped
2 cloves garlic finely chopped
1 Tbsp cilantro chopped
3 tsp canola oil
2 tsp flour
½ tsp red chili powder
¼ tsp salt
1 tsp powdered coriander
¼ tsp powdered turmeric
½ tsp lemon juice
1/8 tsp cumin seed

 

Preparation

Wash bitter melon thoroughly with water. Slit the bitter melons length wise. Remove inside flesh and seeds by scraping with a sharp knife. Cut the bitter melon skin lengths into 3 inch pieces and blanch in boiling water. Drain and rinse thoroughly.

Heat a nonstick frying pan and add 2 teaspoons of oil. When the oil becomes hot, add cumin seeds. When the seeds become dark, add onion, green chili, 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.

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. Turn bitter melons and again cover with the lid. Cook for another 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.