An Indian Dish
Another Affinity with Eggplant
Bitter Melon teams up with Eggplant in another attractive dish, this time from India, confirming the affinity between Bitter Melons and Eggplants, as in the Philippine Bitter Melon Salad, which matches them up, although in a different way.
Bitter Melon Braised with Eggplant
1 pound Bitter Melon
12 ounces Eggplant
2 large Onions
1 large Chili Pepper
4 tablespoons Vegetable Oil
1 teaspoon Fennel Seeds
1 teaspoon Black Mustard Seed
1 finger of Ginger, about 2 inches long
1 teaspoon ground Turmeric
Salt to taste
4 tablespoons Hot Water
First we cut the Bitter Melon in half lengthwise and scoop out the seeds, then cut it in sections about an inch long. We cut the unpeeled Eggplant into cubes about 2 inches square. After removing he Onion skins, chop the Onions coarsely. Also remove the stems and seeds from the Chili Pepper and chopit finely.
Peel the Ginger and slice it thinly crosswise.
Next, heast a large heavy pan. Add the Oil and then add the Fennell, Black Mustard Seed and Cumin Seeds and fry them for about 1 minute, until they begin to jump. Then ad the Onions and Chili Pepper and fry for about 1 minutes, stirring occasionally until the Onions are soft and golden.
Then add the Ginger and Turmeric, along with the Bitter Melon and cook for about 4 minutes.
Then add the Eggplant cubes, Salt and the hot Water, which should be just enough to cover the bottom of the pan. Cover and cook over a very low heat for about 20 minutes until the Vegetables are tender, stirring occasionally with a wooden spoon. We do this gently so the Vegetables are not bruised.
After the Vegetables are almost tender, we remove the pot lid to let any excess liquid evaporate before serving. This dish is good with Rice.