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

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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

Dairy Free

Vegan

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.

Ingredients You Need for Bitter Melon, Potato, and Eggplant Indian-Style Stir Fry [Vegan]

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

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

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).
Dice the bitter melon and leave any visible seeds
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.
Add in the mixed diced vegetables and stir well.
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.
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

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.