Bittermelon Carrot Spicy Curry

Chinese bittermelon and Indian bittergourd feature frequently in my kitchen.While the adults in the house love it, the kids are still reluctant to embrace it fully. But then, I was not an early embracer myself and I think constant presence of it in my diet over the formative years helped me develop the taste for it. So, I hope to keep getting the kids to try it every time I make it.

Served warm with roti, dosai, rice, or even rice noodles, this Bittermelon Carrot Spicy Curry is quite versatile and flexible. Adjust chilies to taste.

Ingredients
2 Serrano chilies sliced thin on a bias (seeded if preferred)
1 medium onion, sliced thin
4 bittermelons sliced thin
1 large carrot, sliced thin on a bias
3 Tablespoon tomato paste
1 Tablespoon crushed fresh garlic
1 Tablespoon coriander seeds
1 Tablespoon caraway seeds
1 Tablespoon cumin seeds
1 Tablespoon fennel seeds
3 dry red chilies
1 tablespoon lemon juice (or tamarind juice)
1 teaspoon coarse cane sugar
salt to taste
2 Tablespoon canola or vegetable oil
water as needed

Preparation

1. Salt the cut bittermelon and let it stand in a towel-lined colander for about 10-15 minutes to draw out the bitter juices; then squeeze the moisture out and keep handy
2. Toast the coriander, cumin, caraway, fennel seeds, dry red chilies, and grind them to a fine powder
3. Heat oil in a pan, add the onions, garlic, chilies, tomato paste, and the powdered spices and saute till aromatic
4. Add the bittermelon and carrots, a splash of water and lemon/tamarind juice, cover and cook till bittermelon is done
5. Remove the lid, stir in the cane sugar and adjust salt to taste, and saute till thickened to desired consistency
6. Serve warm with roti or rice