gipsieee: (Default)
[personal profile] gipsieee
This is the recipe I "used" last time

Bitter melon - 1/2 kg
Salt - 2 tsp
Turmeric powder - 1/2 tsp
Mustard - 1/2 tsp
Red chili powder - 1 tsp

Cut bitter-melon into fine pieces. Add salt, turmeric powder and leave it for 15 min. Heat 6 tsp of oil in a frying pan, add mustard seeds and when it pops, add 3/4 tsp asafoetida. Squeeze out the water from the bitter-melon and add it to the oil. Add red chili powder and fry well until fully cooked.

Despite not really following it last time, I went online and found it again before doing making the same, only tangentially related bitter melon curry a second time. I even took the computer into the kitchen so I could look at the recipe I wasn't really following.

This is what I'll be eating for the next few days. Well, this and a big pot of rice.

Yellow onion - 1, chopped
Olive oil - a bit
Bitter melon - 2, seeded and diced
Turmeric powder - .5 tsp
Curry powder - .5 tsp
Chili powder - .5 tsp
Can of curry paste - 1/3 cupish
Tomato - 2, diced

Cook onion in olive oil until transparent and starting to brown. Add diced bitter melon and spices, stir intermittently, add tomato when about half cooked, or pot looks to be getting dry.

I'm not sure the two recipes are anymore than distant cousins. One of these days, I'll believe that I can cook without a recipe. Until then, I'm much happier thinking of them as suggestions than I ever was following them slavishly.

Date: 2007-03-21 01:42 pm (UTC)
From: [identity profile]
Hehe, "They're really more like guidelines!"

Date: 2007-03-21 03:56 pm (UTC)
From: [identity profile]
The only time I've eaten bitter melon I couldn't stand the bitter. It was in a dish called Beef with Bitter Melon, and people had fun watching the expressions as the plate was passed 'round the table and folk would try a tiny bite.

Do the spices help?

Date: 2007-03-21 04:29 pm (UTC)
From: [identity profile]
Help is not the word I would use.
It still tastes very much like quinine, the same bitter that gives tonic water its flavor.
An apparently lately, I enjoy that. I'm surprised. But it looked like fun, and was yummy enough for me to repeat it.


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