Spicy Bitter Melon from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by J
In Bangladesh, I discovered the pleasures of bitter melon, or korola as it’s known there, where it’s available in both the hot season and the rainy season. Also referred to as bitter gourd,...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Spoon
- Mixing bowl
- Plate
Ingredients
- 3 medium (about 8 inches) or 6 small (4 to 5 inches) bitter melons Salt
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 2 green cayenne chiles, thinly sliced
- 1 cup thinly sliced onion
- 2 teaspoons minced garlic or garlic mashed to a paste
- 1 tablespoon mustard oil
- ½ teaspoon cayenne
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