Not for the faint of palate - bitter melon

I've posted about my experiment in growing bitter melon in our backyard veggie garden, and about how much I love the bitter tart flavor - definitely not for everyone! You either love or hate bitter melon, and boy do I love it. Here is a popular South Indian way to prepare this vegetable. You can find it at Indian or Oriental grocery stores, and if you are lucky and live in the Southern US, sometimes you can find locally grown bitter melon at your farmer's market.

This is a traditional recipe from my dad's side of the family - my Auntie Santha makes a fabulous version. I've modified it to simplify somewhat while keeping the flavor.

Paavakkai Pittla

2-3 good sized bitter melons

1 tbsp tamarind paste concentrate (I use Tamicon brand, available at Indian grocery)

1 tsp Indian mustard seeds

1/4 tsp asafoetida powder

1/2 tsp turmeric

1 tbsp dark brown sugar

1 tsp cayenne powder or more to taste

salt and pepper to taste

canola or vegetable oil for popping mustard seeds

• In a small bowl, dissolve the tamarind paste in 1/2 cup hot water, stirring until the lumps disappear. Set aside.
• Slice the bitter melons lengthwise, scoop out the seeds and the white pith, then slice crosswise into thin slices.
• In a nonstick saucepan, heat about 2 tbsp canola or vegetable oil. Add mustard seeds - they will pop. When they start popping, add the asafoetida powder, turmeric powder, stir, and add the bitter melon.
• Saute for about 2 mins, then add the tamarind water and cayenne.
• Simmer uncovered, stirring occasionally, until bitter melon is tender and most of the liquid is absorbed. This will take about 10 - 20 mins depending on how thin you sliced them.
• Add the brown sugar and salt to taste.
• Serve as a side dish, with plain yogurt to cut the bitterness.

Enjoy! Do let me know if you try this, and what you think of it.