Bitter Melon, Potato and Eggplant Stir Fry
- Total Time: 25 mins
- Yield: 2 servings
Description
This simple everyday stir-fry uses bitter melon and is a classic starter on the Bengali table.
Ingredients
- 2 small potatoes
- 3 medium sized slender Japanese variety eggplants
- 1 medium sized bitter melon (korola)
- 2 tbsp oil (preferably mustard oil)
- 1 tsp panch phoron (Bengali 5-Spice)
- 1/2 tsp turmeric
- Salt to taste
- 1/2 tsp 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
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 180
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Frequently Asked Questions
What is bitter melon (korola) and how bitter is it in this dish?
Bitter melon (called korola in Bengali) is a bumpy, dark green gourd with an assertive bitterness that is a defining flavor in Bengali cooking. I use 1 medium bitter melon diced with any visible seeds left in, and cook it quickly in the stir-fry alongside potato and Japanese eggplant — the brief cooking time preserves the bitterness that makes it a classic Bengali starter served with rice and lentils.
What is panch phoron and where can I find it?
Panch phoron is the Bengali 5-spice blend — typically a mix of fenugreek, nigella, cumin, black mustard, and fennel seeds. Look for it at Indian grocery stores or online; I add it to hot oil at the start of cooking and let it crackle before the vegetables go in.
