Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 medium onions, diced
- 2 cloves garlic, minced
- 2 green chilies, minced
- 1 teaspoon grated ginger
- 2 medium tomatoes, diced
- 2 cups vegetable broth
- 2 cups cooked chickpeas
- 2 medium bitter melons, cut into 1/2 inch slices
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped cilantro leaves
Special Equipment Needed:
- Large skillet
- Wooden spoon
- Blender
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the cumin and mustard seeds and cook for 1 minute.
3. Add the turmeric, coriander, and garam masala and cook for 1 minute.
4. Add the onions, garlic, chilies, and ginger and cook for 5 minutes, stirring occasionally.
5. Add the tomatoes and cook for 5 minutes, stirring occasionally.
6. Add the vegetable broth and bring to a boil.
7. Add the chickpeas and simmer for 10 minutes.
8. Add the bitter melon and simmer for 10 minutes.
9. Remove from heat and let cool slightly.
10. Transfer the mixture to a blender and blend until smooth.
11. Return the mixture to the skillet and season with salt and pepper.
12. Simmer for 5 minutes.
13. Garnish with cilantro leaves and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: Medium-High
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 31g
Protein: 8g
Substitutions for Ingredients:
- Vegetable oil: canola oil
- Cumin seeds: ground cumin
- Mustard seeds: ground mustard
- Green chilies: jalapeno peppers
- Vegetable broth: chicken broth
- Chickpeas: black beans
- Bitter melon: zucchini
Variations:
- Add 1/2 cup of coconut milk for a creamy curry
- Add 1/2 cup of diced potatoes for a heartier dish
Tips and Tricks:
- To reduce the bitterness of the bitter melon, soak it in salt water for 30 minutes before cooking.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a saucepan over medium heat until heated through.
Presentation Ideas:
Serve over steamed basmati rice with a side of naan bread.
Garnishes:
- Chopped cilantro
- Diced onions
- Chopped peanuts
Pairings:
- Naan bread
- Basmati rice
- Raita
Suggested Side Dishes:
- Roasted vegetables
- Sauteed greens
- Mango chutney
Troubleshooting Advice:
If the curry is too thick, add a little more vegetable broth or water to thin it out.
Food Safety Advice:
Refrigerate leftovers promptly and consume within 5 days.
Food History:
Bitter melon is a popular vegetable in South Asian and Southeast Asian cuisine. It has been used in traditional medicine for centuries.
Flavor Profiles:
This curry has a savory flavor with a hint of bitterness from the bitter melon.
Serving Suggestions:
Serve with steamed basmati rice and a side of naan bread.
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Region: Indian