Bitter Melon, Potato and Eggplant Stir Fry
Recipe Type: Side Dish
Prep Time: 
Cook Time: 
Total Time: 
This simple everyday stir-fry uses bitter melon and is a classic starter on the Bengali table.
  • 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
  1. 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).
  2. Dice the bitter melon and leave any visible seeds
  3. 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.
  4. Add in the mixed diced vegetables and stir well.
  5. 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.
  6. Stir the cayenne pepper and mix well. Cook for another minute and serve with rice and lentils for a classic Bengali style first course.
Recipe by Honest Cooking at