Bitter Melon, Potato, and Eggplant Indian-Style Stir Fry

Rinku Bhattacharya

2 Servings

Ingredients

• 2 small potatoes
• 3 medium-sized slender Japanese variety eggplants
• 1 medium-sized bitter melon
• 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

*5 Bengali Spice

• 2/3 cup cumin seeds
• 1/3 cup fennel seeds
• 1/4 cup black mustard seed
• 3 tablespoons dried oregano
• 2 tablespoons fenugreek seed

Combine the cumin seeds, fennel seeds, mustard seeds, oregano, and fenugreek seeks in a non-stick skillet over medium heat; roast the spice mixture until warmed through, about 2 minutes. Spread the spices onto a large platter to cool completely. Store in an airtight container in a cool, dark place.

Instructions

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.