I’m going to be upfront with you – if you don’t like bitter foods, you probably won’t like this week’s recipe. Much as I’d like to tout that I’ve developed a way to eliminate the bitter momordicin compounds which make this vegetable one of the most astringent foods on the planet, that’s just not going to happen. But, there’s a bit of fun to be found in diving into this historically medicinal gourd; a new taste sensation is especially exciting for those who prefer their coffee black.
In truth, there are a few tricks to make bitter melon more palatable. First, salting and squeezing the melon extracts some of its bitter juices. Pairing the bitter melon with tangy amchur (green mango) powder, sweet coconut palm sugar, and a generous amount of spices also help balance the overall flavor. Finally, giving the melon slices a nice crisping near the end of cooking, and garnishing them with fresh cilantro as they come off the heat, give the dish an ideal texture.
There are two main varieties of bitter melon: the warty, light green Chinese cultivar, and the spiny, dark green Indian version. Both work fine for this recipe, but I prefer the exotic look of the Indian variety.