Nepali Bitter Melon Curry

Bitter Melon

Bitter melon has an edgy exterior but soft and delicate interior. Similar to the African eggplant, the bitter melon tastes like its name, “bitter”, but is subdued when cooked up in a stir fry. This popular Asian melon can change a simple soup or stir-fry into a flavorful and healthy dish.

Nepali Bitter Melon Curry


3 tbsp. canola oil

2 tsp. cumin

1/2 onion

1-2 chilies

2 tsp. salt

3 tsp. turmeric

1 tbsp. curry powder

2 large bitter melons

4 medium sized potatoes (white or yellow)

1/2 bunch of cilantro

2 cloves of garlic

1 tbsp. diced ginger



In a medium sized pot, heat oil on med-high heat. After the oil is hot, add cumin to fry. After one minute, add onion and chilies and mix until browned. Add curry powder, salt, turmeric. Add bitter melon and potatoes. The bitter melon and potatoes should be sliced very thin and the seeds must be removed from the bitter melon. Mix all ingredients together, cover and lower the heat to med-low. Cook covered for about 10 minutes, checking every 2 minutes to stir. After 10 minutes add cilantro, garlic, and ginger. Cook a few more minutes, ensuring the potatoes and bitter melon are fully cooked.

Pair with rice and an Indian or Nepali lentil soup!


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