May 24, 2019
2 to 3 cups bitter melon, peeled and sliced, seeds removed
1 cup onion, coarsely chopped
3 tablespoon olive oil
1 teaspoon cumin seeds
1 teaspoon sea salt
1/2 teaspoon ground turmeric
1/4 cup coconut milk
1 cup corn (roughly 1 small corn cob)
1 serrano pepper, diced
1 tablespoon ginger purée
1 teaspoon amchur
2 tablespoons fresh minced coconut
2 tablespoons mint, ribboned
Heat the olive oil and pop the cumin seeds. Add the onion, bitter melon, salt, and turmeric. Let it cook for a few minutes until the bitter melon has a slight char.
Add the coconut milk, corn, serrano, and ginger. Stir to combine. Cover and cook for 10 minutes.
Take the bitter melon off the burner and sprinkle with amchur, coconut, and mint before serving.
Instead of amchur, add lemon juice.
Instead of coconut milk, add 1/2 cup of freshly diced tomatoes.
December 02, 2022