bitter melon (carilie)Remove interior, cut into thin long strips approximately 3-4 cm long and 1/4 cm thick~1 mediumest.
vegetable oil¾ cups
Scotch bonnet pepperminced, most seeds removed but some retained3
garlicminced, used generously~6-8 clovesest.
anchar masalaapproximately 1 tablespoon, with option to add another 1 tablespoon later for deeper flavor~2-3 tbspest.
salt~1½ tspest.
Steps
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1
Prepare the bitter melon by opening it, scooping out the interior with a spoon, then cutting into thin strips approximately 3-4 cm long and 1/4 cm thick.
2
Spread the bitter melon strips on a metal tray in direct sunlight for about 1 hour to naturally remove moisture.
3
Heat 3/4 cup vegetable oil on medium-low flame. Add the minced Scotch bonnet pepper to the oil before it gets too hot.
4
Stir occasionally and allow the pepper to gently cook in the oil, infusing it with flavor. Turn on the kitchen exhaust and open windows to ventilate.
5
Gently increase heat and add the minced garlic. Stir frequently and cook for about 5 minutes to release the raw taste and infuse the oil with both garlic and pepper flavors.
6
Add the anchar masala to the oil and stir well to bloom all the spices and distribute their flavors throughout the oil.
7
Add the sun-dried bitter melon strips and salt, stirring thoroughly to coat them evenly with the flavored oil.
8
Reduce heat and cook for another 4-5 minutes, stirring frequently until everything is well combined. Optionally add another tablespoon of anchar masala for deeper flavor if desired.
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