| Prep: 45 mins | Cook: 60 mins – 75 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 219 | 14g | 9g | 21g |
| sugars | fibre | protein | salt |
| 5g | 6g | 13g | 1.2g |
Why I Love Indian Stuffed Bitter Melon Curry Bowl with Yogurt Sauce and Pickle
An Intriguing Fusion
If you’ve ever wondered if a New Englandman with Irish roots could fall in love with the complex, tangy flavors of Indian cuisine, let me put your curiosity to rest. I absolutely have. The recipe I’m going to talk about today, the Stuffed Bitter Melon Curry Bowl with Yogurt Sauce and Pickle, is undeniably Indian. It is also a far cry from the seafood chowders of Boston or the hearty Shepherd’s pies I grew up enjoying. However, I truly believe that’s the beauty of cooking – the element of surprise. Come along with me and discover the infectious joy of cooking a dish that truly embodies the words ‘world cuisine’.
The Inspiration behind the Dish
My journey to this recipe started while trying to experiment with Indian flavors. I’ve always had an admiration for chefs like Manjula Jain, who’ve introduced Indian flavors in a simple, easy-to-understand way to people across the globe. As someone who enjoyed a hearty meal with Laura, my fiancée, I wanted to create a dish that felt homely yet exciting, familiar yet adventurous.
Having said that, no one has inspired this recipe more than my own family. The intermingling of ideas I picked up from my grandparents’ kitchen, my own culinary explorations, and my beloved Laura’s fondness for something out of the ordinary have all culminated in this creation.
The Magic of the Recipe
The Stuffed Bitter Melon Curry Bowl with Yogurt Sauce and Pickle is a stupefying fusion of flavors and ingredients. The earthy, full-bodied bitterness of the melon beautifully balances the tanginess of the mango pickle and the creaminess of the yogurt sauce. The basmati rice serves as the perfect bed for these powerful and robust flavors to play out.
Pairings and Similarities
On the surface, this dish might appear to bear a resemblance to dolma – a stuffed vegetable dish popular in Middle Eastern cuisine. But it sets itself apart with its distinct Indian flavors. As for food pairings, the dish can be a comprehensive meal in itself. However, it goes excellently with raita – a cool, cucumber yogurt dish, or with Indian breads like naan.
In conclusion, the Stuffed Bitter Melon Curry Bowl with Yogurt Sauce and Pickle is a labor of love, packed full of flavors from different parts of the world. It’s a testament to the exploration and adventure that makes cooking so wondrous and fulfilling. I hope you enjoy making (and eating) this dish as much as I have.
What You’ll Need
- For the Stuffed Bitter Melon:
- 3 medium-sized bitter melon
- 1 teaspoon of turmeric powder
- Salt to taste
- 1 cup of fresh coriander leaves, finely chopped
- 2 tablespoons of cooking oil
- 1 teaspoon of cumin seeds
- 2 medium-sized onions, finely chopped
- 2 tablespoons of ginger-garlic paste
- 1 green chili, finely chopped
- 1/2 cup of dried mango powder (amchur)
- 1 teaspoon of red chili powder
- 1/2 teaspoon of garam masala powder
- For the Yogurt Sauce:
- 2 cups of plain yogurt
- 2 tablespoons of mint leaves, chopped
- Salt to taste
- 1/2 teaspoon of cumin powder
- 1 tablespoon of lemon juice
- For the Pickle:
- 3 medium-sized raw mangoes
- 2 tablespoons of mustard oil
- 1/2 teaspoon of fenugreek seeds
- 1/2 teaspoon of fennel seeds
- A pinch of asafoetida
- 2 tablespoons of red chili powder
- 1 tablespoon of turmeric powder
- Salt to taste
- For the Curry Bowl:
- 2 cups of basmati rice, cooked
- Fresh coriander leaves, for garnishing
Method
Step One: Prepare the Stuffed Bitter Melon
Begin by hollowing out the bitter melons. Sprinkle the inside with salt and turmeric, set aside. Heat oil in a pan, add cumin seeds. As they begin to splutter, add in onions and saute until they turn translucent. Add ginger-garlic paste, green chili, dried mango powder, red chili powder, and garam masala, stirring well. Depending on spiciness wanted, the amount of green chili can be adjusted. Turn off the heat, then stir in the chopped coriander. Once this mixture cools, stuff it into the hollowed bitter melons. Place the stuffed bitter melons in a steamer, and steam for around 20 minutes or until they soften. Set these aside.
Step Two: Prepare the Yogurt Sauce
In a bowl, combine the yogurt, chopped mint leaves, salt, cumin powder, and lemon juice. Stir it well until the salt is completely dissolved, and set this aside to serve later.
Step Three: Prepare The Pickle
Slice the raw mangoes thinly, avoiding the seed. Heat mustard oil in a pan, add fenugreek seeds and fennel seeds. Once they start to splutter, add asafoetida, red chili powder, turmeric powder, and salt. Make sure to stir well. Add the sliced mangoes to this mixture and toss well to ensure they are fully coated. Remove from heat and allow it to cool before transferring to an air-tight container. Allow the flavors to meld together for a few days before consuming.
Step Four: Assemble the Curry Bowl
Place the cooked basmati rice at the bottom of a bowl. Top it with the steamed stuffed bitter melon and some of the prepared pickle. Drizzle the yogurt sauce over the top and garnish with fresh coriander leaves. Your Stuffed Bitter Melon Curry Bowl with Yogurt Sauce and Pickle is now ready to be served.
