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Bitter Melon, Potato, and Eggplant Indian-Style Stir Fry [Vegan]

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This dish is about as simple as it gets. It is a starter dish that is enjoyed at the beginning of a meal. A simple everyday stir-fry that uses bitter melon and is a classic starter on the Bengali table.

Bitter Melon, Potato, and Eggplant Indian-Style Stir Fry [Vegan]

This Recipe is :

Dairy Free Vegan

Cook Time

25

Ingredients

  • 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)
  • 1/2 teaspoon turmeric
  • Salt, to taste
  • 1/2 teaspoon red cayenne pepper

Preparation

  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.

Nutritional Information

Total Calories: 955 | Total Carbs: 133 g | Total Fat: 31 g | Total Protein: 16 g | Total Sodium: 47 g | Total Sugar: 0 g

Calculation not including salt to taste.

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AUTHOR & RECIPE DETAILS


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Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!


 

 

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4 comments on “Bitter Melon, Potato, and Eggplant Indian-Style Stir Fry [Vegan]”

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Mercedeh Parvand-Kazmi
4 Years Ago

Nice


Reply
Erin Nicole
4 Years Ago

Love bitter melon! <3


Reply
Kim Morrell
4 Years Ago

There is an Indian grocery by house that sells bitter melon, I will definitely try this recipe-- thanks!


Reply
Jinok Chon
4 Years Ago

Looks simple but heartily healthy~~~


Reply


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