Bitter Melon Recipes

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Bitter Melon Recipes

Posted by balancingbyn8 on October 26, 2008 at 1:43 PM

I have had several of my Diabetic clients request recipes for Bitter Melon. As my clients know, bitter melon has the most insulin-like phytochemicals that bring blood sugar down. In other words this vegetable naturally lowers blood sugar. As the name suggest, this vegetable is indeed bitter and can be an acquired taste, however, well worth it for the benefits. Here are a few recipes.

Bitter Melon with Egg and Tofu
This recipe is shared to us by Terry Tsurue Combs. She learned to make it
from Okinawan friends when stationed in Okinawa.
? 4 bitter melons
? 4 eggs
? 4 tablespoons cooking oil
? 1/2 brick medium/firm tofu
? 2 tablespoons soy sauce
? 1/4 cup dried bonita flakes
? Salt/pepper to taste
Cut bitter melon in half and scoop out seeds. Slice into ? inch thick pieces.
Soak in cold water for 3 minutes and drain well. Cut tofu into small cubes.
Heat oil in wok. Add bitter melon to hot oil and stir fry until bitter melon is
soft. Add salt/pepper to taste. Add tofu and cook a minute longer. Add eggs
and scramble with the bitter melon mixture until egg is set. Move bitter
melon mixture to one side of wok. Add soy sauce to uncovered side of wok.
When soy sauce is bubbling, mix all ingredients. Add bonita flakes and stir.
Serve with hot rice.

Recipe 2:

2 melons cut into quarter inch pieces
1 or 2 tomatoes
1 green/yellow/ red onion
1 cup Water
2 Tbsp coriander powder
1 to 2 Tbsp chili powder
1/4 tsp turmeric powder
3 tbsp to a quarter cup of oil

1 tsp Mustard
and 1 tsp of jeera for preparing the sauteing oil

Heat oil at least 1 minute on medium flame before adding mustard and jeera.

Add onion and let it become translucent or 2 min on medium flame, add tomatoes,
(Cook Covered or uncovered based on the dryness factor to be achieved) lower to low flame to let the tomatoes lose their texture and become soft.
Add powdered spices and salt and 1/4 cup water.
Allow the water to be absorbed (if covered) or evaporate ( if uncovered)
Let the steam be an indicator of the next stage, when the steam venting stops add the bitter-melon and 1/4 cup of water.
When the water becomes less, add 1/4 cup. Repeat if desired for more even browning and deeper flavors of spice rather if you prefer your melon taste to overpower it may be best to stop.

If a subtle taste of melon is desired or if the bitterness is to be reduced, repeat the step and in the end add some more coriander when water is reduced and stir on low flame.

Other variation is to add egg white or an egg beaten up along with (preferably hot)1/4 cup water and then add coriander when it is dry. It is as good as adding coconut which results in a milder bitter taste. The gravy version is entirely different. Since bitter melon is prepared with usually a detailed instructions in order to lessen the bitterness.

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