Serves: 4
Total Calories: 229

4 small baby red potatoes
8 to 10 small bitter melons (about 1 1/4 pounds total)
3 tablespoons mustard or vegetable oil
1/4 teaspoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 small onions, cut in half lengthwise and thinly sliced
1 clove fresh garlic (large), minced
1 tablespoon ground coriander
1 teaspoon mango powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
2 small tomatoes, cut into wedges
1/4 cup finely chopped fresh cilantro

1. Boil the potatoes in water to cover until tender, about 15 minutes. Drain, let cool, then cut into thin wedges. Preheat the oven to 500°F. Lightly grease a baking tray. Wash the bitter melons and cut them into 1/3 inch thick round slices. Add 1 teaspoon oil and the turmeric and toss with the bitter melon slices to mix well. Place on the baking tray in a single layer and bake until golden, 15 to 20 minutes. Turn over and reposition the slices on the tray for even cooking, and remove the pieces as they turn golden, after about 5 minutes.

2. Heat the remaining oil in a large nonstick wok or skillet over medium-high heat and add the cumin and fennel seeds they should sizzle upon contact with the hot oil., Quickly add the onion and cook, stirring, until medium brown, about 7 minutes. Transfer to a bowl.

3. To the pan, add the potatoes and garlic and cook, stirring occasionally, about 5 minutes. Mix in the baked bitter melons and the cooked onions, then add all the remaining spices and the salt. Cook over medium heat, turning gently, about 10 minutes. Transfer to a plate.

4. To the pan, add the tomato wedges and chopped cilantro and stir about 2 minutes. Add the bitter melon platter as a garnish and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 229
Calories from Fat: 90

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