Ingredients
1
pound bitter melon (about 5 medium), peeled
3
teaspoons fine sea salt
1
cup mustard oil, ghee or any neutral oil
1
medium onion, finely chopped
1
teaspoon ginger paste or freshly grated ginger
1
teaspoon garlic paste or freshly grated garlic (about 2 cloves)
1
pound ground chicken
1
teaspoon cumin seeds
¼
teaspoon ground coriander
½
teaspoon kashmiri red chile powder or other ground red chile
¼
teaspoon ground turmeric
1
medium plum tomato, finely chopped
3
fresh Thai green chiles, stems removed, chopped
2 to 3
tablespoon fresh lemon juice, from about 1/2 lemon
Roti or store-bought pita, for serving (optional)
Preparation
- Make a slit along the length of each melon, leaving about an inch intact on the ends. Remove the seeds and discard (see Tip 1). Rub 2 teaspoons of salt evenly on the surfaces and insides of the melons. Set aside for at least 20 minutes while you prepare the stuffing (see Tip 2).
- In a medium pot heat 1/4 cup mustard oil for 30 seconds. Add onion, ginger and garlic, and cook on medium for 4 to 5 minutes, stirring occasionally, until translucent and fragrant.
- Add chicken and remaining 1 teaspoon salt, and cook on high, stirring occasionally, until most of the liquid has evaporated, and some bits of the minced chicken start to crisp, about 7 to 10 minutes.
- Lower heat to medium and add cumin, coriander, chile powder and turmeric. Stir and continue cooking for 30 seconds.
- Add 1/4 cup water and chopped tomato. Cook on high, stirring occasionally until the oil starts to separate, about 5 minutes. Stir in green chiles and lemon juice. Turn off the heat. (The stuffing can be made up to 2 days ahead and brought to room temperature before assembly.)
- Squeeze and drain the reserved salted melon. Thoroughly rinse the inside and outside with cold water. Pat dry. (The drier the melon, the easier it will be to fry.)
- In a frying pan large enough to comfortably fit the five stuffed melons in a single layer, add the remaining 3/4 cup mustard oil and heat for 30 to 45 seconds.
- Gently place the melons into the pan and shallow fry on medium until the bottom and sides are deep golden brown, but mostly brown, 5 to 10 minutes.
- Place the melons on a plate lined with a paper towel to soak up any excess oil. Remove the paper towel. Using a teaspoon, stuff the melons with the stuffing. Serve with the rest of the prepared stuffing and roti, store-bought pita or by itself.
Dining and Cooking