Ingredients Edit

Directions Edit

  1. In a large pot of well-salted boiling water, blanch bitter melon for a few minutes and transfer to ice bath.
  2. Blanching in heavily salted water reduces the bitterness of bitter melon.
  3. In a non-stick sauce pan, heat oil and fry mustard seeds and red chilies until dark.
  4. Add onion, green pepper and celery and fry until light brown.
  5. Add turmeric, black pepper, garlic and ginger; mix for a minute or so.
  6. Add the blanched bitter melon and stir fry for five minutes.
  7. To the bitter melon mixture, add yogurt and salt; mix well to incorporate all ingredients.
  8. Cover and cook on medium heat for ten more minutes.
  9. Once a desired consistency of stew has been achieved, garnish with chopped cilantro and serve with steamed rice.

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