This simple everyday stir-fry uses bitter melon and is a classic starter on the Bengali table.
By Rinku Bhattacharya
Bitter Melon, Potato and Eggplant Stir Fry
- Total Time: 25 mins
Description
This simple everyday stir-fry uses bitter melon and is a classic starter on the Bengali table.
Ingredients
Scale
- 2 small potatoes
- 3 medium sized slender Japanese variety eggplants
- 1 medium sized bitter melon (korola)
- 2 tablespoons oil (preferably mustard oil)
- 1 teaspoon panch phoron (Bengali 5-Spice)
- ½ teaspoon turmeric
- Salt to taste
- ½ teaspoon red cayenne pepper
Instructions
- Dice the eggplants and set aside. Peel the potatoes and dice and set aside (note, if you wish, you can use organic red skinned potatoes and leave the skin on).
- Dice the bitter melon and leave any visible seeds
- Heat the oil on medium heat for about 1 minute and add in the panch phoron (Bengali 5 spice) and wait until the spice crackles.
- Add in the mixed diced vegetables and stir well.
- Shake over the turmeric and the salt and mix well. Cover and cook the mixture for about 5 minutes on low heat, remove the cover and check the mixture for softness. The potatoes should be lightly crisped and soft.
- Stir the cayenne pepper and mix well. Cook for another minute and serve with rice and lentils for a classic Bengali style first course.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
