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Showing posts with label Chinese bitter melon. Show all posts
Showing posts with label Chinese bitter melon. Show all posts

October 4, 2023

Indo-Chinese Bitter Melon and Egg Stir Fry




I'm a big fan of bitter melon? Can you tell? It's an acquired taste, but it's really good for you. Bitter melon is high in Vitamins A and C. There are 2 types of bitter melon - Chinese and Indian. I'm more familiar with the bitter melon from India which is called Karela. Karela is more narrow and has jagged spikes on the rind and pointed ends. 

On the other hand, the Chinese variety is long, pale green, and covered in bumps. The Chinese bitter melon pictured below was grown in my container garden. 

Homegrown Chinese Bitter Melon


I didn't know about the Chinese bitter melon until my mother-in-law gave me a few of them from her garden. She has a magic thumb when it comes to growing vegetables. Check out my Instagram post to see how big hers are compared to mine. I'm so jealous. 

We recently went over to my in-law's place for dinner and my mother-in-law served this Chinese dish made with bitter melon and eggs. Typically she stir-fries the bitter melon with meat. I think she made it with eggs because she knew I was coming.  I liked it so much that I decided to re-create it at home with Indian flare. Check out my recipe below and let me know if you try it. 


Ingredients

  • About 11.5 oz Chinese bitter melon (remove seeds, slice, and chop into 1" pieces)
  • 1-2 tsp Dry Garlic Chutney (depending on your spice level)
  • 2 eggs, whisked and seasoned with salt and pepper
  • Salt as per taste
  • Crushed black pepper, as per taste
  • 1.5 Tbsp. Vegetable oil for frying
  • Fresh cilantro for garnish (optional)

Procedure

1) Heat oil in a medium-sized sauté pan, and when you feel the heat on your palm, add the bitter melon and sprinkle 1 teaspoon of salt. Cover and cook on low-medium heat for about 10 minutes.



2) Remove the lid and test by breaking a piece with the spatula. If it breaks, the melon is cooked. If it doesn't, cook for another 5 minutes. Adjust the heat to make sure you don't burn the vegetable.  (Note: once the bitter melon is cooked, it will turn dull green. 

3) Once the bitter melon is cooked, remove it from the pan and aside in a bowl. Add half a tablespoon of oil to the hot pan and then add the whisked eggs. Keep mixing the eggs, until they become scrambled and lightly toasted. 




4) Next add the cooked bitter melon back to the pan. Add the dry garlic chutney powder and mix well.  Taste and adjust salt. Garnish with fresh cilantro. 



 The Bitter melon and egg stir fry is ready to be served and enjoyed with quinoa, rice, or roti.  


If you like Chinese bitter melon as much as I do check out the recipes below:

And if you crave more bitter vegetables, check out the Indian bitter melon recipes below:

October 12, 2021

Chinese Bitter Melon and Potato Stir Fry

Be honest. Have heard of bitter melon (Chinese) before? If yes, how many of you like bitter melon? 

We love it! It's healthy and good for you. We also find it less bitter than the Indian bitter melon (or karela).  

There are so many ways to enjoy bitter gourd; you can stir fry it, stuff it, or even make a chutney with it. How do you enjoy bitter melon?  



I didn't know there were different types of bitter melon until my mother-in-law gave me a tour of her garden. She has the magic touch and patience to grow them.




I tried growing them this year, but mine only grew to the size of a potato. While hers can grow up to 8 or 9 inches in length. 



I'm still a novice, but I'll get there someday. For now, I get all my bitter gourds from her and make yummy dishes. Don't forget to check out the Bitter Melon and Potato Stir Fry recipe below:


Ingredients
  • 1 large Chinese bitter melon 
  • 1 small potato, peeled and chopped into 1/2" slices
  • 1 small to medium onion, coarsely chopped
  • 3/4 tsp dry garlic chutney
  • salt (as per your taste)
  • Fresh cilantro/coriander (optional), chopped (for garnish)

Preparation
1) Chop the bitter melon once lengthwise and then into 1/4" thick slices (as shown below).


Place the bitter gourd pieces in a bowl, sprinkle a little bit of salt and water over them, and microwave for 2 minutes. 

2) Heat oil (on medium flame) in a medium saucepan and add onion and potato. Sprinkle a little bit of salt and stir fry for 2 to 3 minutes or until the potatoes are soft. 


3) Then, add bitter melon, and cover with a lid. (Note: Add more oil if necessary; to prevent the mixture from burning). Stir every few minutes until onions, potatoes, and bitter melon are caramelized for about 8 to 10 minutes. Next, add dry garlic chutney powder and continue to stir fry for another 3 to 4 minutes. 




4) Switch off the heat and add fresh cilantro/coriander. Serve hot with rice or roti.


Quick Tips
- We like using dry garlic chutney in our curries (i.e. Stuffed Eggplant) to make them spicy. I also like sprinkling it over avocado toast. It gives it a little kick, just the way I like it. This product is also available on Amazon*. Click on the image for the link. 


*As an Amazon Associate, I earn from qualifying purchases.