Bitter-Melon

Ingredients

• 4 cups bitter melon, halved and sliced
• 4 eggs
• 1 teaspoon himalayan salt
• 2 tablespoons olive oil
• 1 teaspoon oyster sauce (optional)
• 1 tablespoon ketchup (to balance out the bitterness taste)

Directions

1. Heat a skillet on medium.
2. Add bitter melon and cook for 5 minutes or until it is cooked. Set aside.
3. Whisk the eggs.
4. Add olive oil to the skillet and then the eggs.
5. Scramble the eggs, add the bitter melon, salt, ketchup and oyster sauce and cook for about 3 to 5 minutes to desired consistency.

Serve with a  side of rice.

Ingredients

• Bitter gourd (Karela/Kakarkayi) Medium size
• 2 Medium-sized onion (1 chopped to tiny pieces)
• 4 tbsp dalia powder/chanaga pappu powder
•  1 1/2 tbsp grated dry coconut
• red chille powder- 1/2 to 1 tsp
• salt as desired

Directions

1. Cut the bitter gourd into thin round circles. Pop them in the oven at 300º and cook for 15 minutes.
2. Now in a pan put a teaspoon of oil and fry the bitter gourd on both sides till golden brown. Sprinkle some salt and keep aside.
3. In the same pan, add some more oil and add the chopped onion. Cook until soft and then add the dalia, coconut, red chilli powder, and salt. At this point the mixture will be dry, sprinkle a few tablespoons of water which will help you make round balls out of it.
4. Finally add the chopped coriander leaves and turn off the stove.
5. When the mixture is warm enough to handle, make round balls out of it. And serve this with the pan fried bitter gourd and hot rice.

Ingredients

• 15g glass noodles
• 5g dried black fungus, soaked and cut into strips
• 250g ground pork (can be made vegetarian)
• 1/2 medium onion, chopped
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt
• ground white pepper
• 1 egg (small)
• 2 bitter melons / bittergourds, medium
• 6 cups chicken stock
• Chinese chives, blanched in boiling water as this will be used as strings to tie the bitter melons
• Coriander leaves (for garnishing)

Directions

1. Soak glass noodles and black fungus separately in water till soften. Roughly cut the glass noodles into 1-1/2-inch pieces and place in a bowl with the pork, black fungus, chopped onions, fish sauce, sugar, salt, pepper, and the egg. Mix well and set aside.
2. Cut a length wise opening on one side of the bitter melon deep through the seeds but not through the other side. Using a spoon, scoop out the soft white flesh and seeds of the bitter melons.
3. Fill the whole bitter melon with pork mixture. Tie the both ends of the stuffed bitter melons with the blanched chives.
4. Put the chicken stock in a large saucepan. Season the soup to taste with a bit of fish sauce and salt and bring to a boil.
5. Add the stuffed melon to the soup, return to a simmer, and cook for 25 minutes. The bitter melons are cooked when they turn from bright green to olive green.
6. To serve cut in half or small discs, and garnish with the green onions, coriander and ground pepper.