1 lb Indian or Chinese language bitter melon
1 ½ tsp salt, divided, extra to style
1 tbsp ghee
2 tbsp avocado oil
½ tsp cumin seeds
¼ tsp fennel seeds
1” ginger, grated
2 cloves garlic, minced
1 onion, finely chopped
½ tsp garam masala
½ tsp floor coriander
¼ tsp floor turmeric
¼ tsp kashmiri pink chili powder
¼ tsp black pepper, extra to style
1 tsp amchur (inexperienced mango) powder
2 tsp coconut palm sugar
½ cup hen inventory
recent chopped cilantro to garnish
1. Slice the bitter melon in half lengthwise; utilizing a spoon, scrape out and discard the seeds and pith. Slice the melon into ¼” slices, then switch to a colander suspended over a mixing bowl; sprinkle with 1 tsp of the salt and drain for half-hour. Gently squeeze and blot the melon dry to extract a few of its bitter juices.
2. Heat the ghee and oil in a big skillet over medium-high warmth till shimmering; stir within the cumin seeds and fennel seeds, and toast till fragrant, about 30 seconds. Stir within the garlic and ginger and saute till fragrant, one other 30 seconds, then cut back warmth to medium and add the onion, coriander, turmeric, chili powder, pepper, and remaining ½ tsp salt. Saute till the onion is softened, about 6 minutes. Stir within the bitter melon and hen inventory, and saute till the melon is tender and the liquid has largely evaporated, about 10 minutes, stirring usually.
3. Stir within the amchur powder and sugar; improve the warmth to excessive, and pan-fry till any liquid has evaporated and the melon and onions start to crisp, about 3 minutes, stirring usually to stop burning. Season with salt and pepper to style, then serve garnished with cilantro.
