Bitter Melon Peel Recipe – Potato & Serrano Stir-Fry with Amchur

Last Updated on 2 months by Neha Deshmukh

Bitter Melon Peel Recipe – Potato & Serrano Stir-Fry with Amchur

Hey everyone! I’m so excited to share this recipe with you. It’s a little different, a little unexpected, and absolutely delicious. I stumbled upon this way of using bitter melon peels a few years ago, trying to minimize waste in the kitchen, and it quickly became a family favorite. Don’t let the “bitter melon” part scare you – we’ll tame that bitterness beautifully! This potato and serrano stir-fry with a tangy amchur twist is a real winner.

Why You’ll Love This Recipe

This isn’t your typical stir-fry. It’s a fantastic way to use parts of the bitter melon that often get thrown away, turning them into something flavorful and exciting. It’s quick, easy, and packed with a unique blend of flavors – spicy, tangy, and slightly earthy. Plus, it’s a great side dish to brighten up any meal!

Ingredients

Here’s what you’ll need to make this delightful stir-fry:

• 2 tablespoons mustard oil (approximately 30ml)
• 1 cup bitter melon peels
• 1 medium onion, sliced
• 1-2 serrano peppers, minced (adjust to your spice preference)
• 1 medium potato, cut into sticks
• 1 teaspoon amchur (dried mango powder) (approximately 5g)
• Salt to taste (start with ½ teaspoon, approximately 2.5g)
• Black pepper to taste (start with ¼ teaspoon, approximately 1g)
• 1 teaspoon roasted cumin powder (approximately 5g)

Ingredient Notes

Let’s talk about a few key ingredients and how to get the most out of them:

Mustard Oil: Regional Variations & Health Benefits

Mustard oil is the traditional choice for this kind of stir-fry, especially in North India. It has a wonderfully pungent flavor that really elevates the dish. You can find it at most Indian grocery stores. If you’re new to it, start with a smaller amount as the flavor is quite strong! It’s also believed to have several health benefits, though moderation is key.

Bitter Melon Peels: Utilizing a Often-Discarded Ingredient

Don’t toss those peels! They hold a surprising amount of flavor. Just make sure to wash them thoroughly. The key to enjoying them is managing the bitterness, which we’ll do with cooking time and the amchur.

Amchur (Dried Mango Powder): The Tangy Secret

Amchur is a game-changer. This dried mango powder adds a lovely tanginess that balances the bitterness of the melon and complements the spice. If you can’t find it, I’ve included substitution ideas in the FAQs.

Serrano Pepper: Adjusting the Spice Level

Serrano peppers pack a punch! Feel free to adjust the quantity based on how much heat you like. You can even substitute with a milder chili like a jalapeño if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the mustard oil in a pan over medium heat. Let it get nice and hot – you’ll know it’s ready when it starts to shimmer.
2. Add the bitter melon peels, sliced onion, potato sticks, and minced serrano pepper to the pan. Give everything a good stir-fry for about 2 minutes.
3. Now, cover the pan and let it cook for about 5 minutes. This helps soften the potatoes and start to mellow out the bitterness of the melon.
4. Uncover the pan, and increase the heat to medium-high. Add the amchur, salt, black pepper, and roasted cumin powder.
5. Stir-fry for another 4-5 minutes, or until the potatoes are tender and slightly caramelized. Don’t be afraid to stir frequently to prevent sticking!
6. If you find the bitter melon still too bitter for your liking, simply cook it for a few more minutes. The longer it cooks, the more the bitterness will reduce.
7. Serve hot as a side dish. It’s fantastic with dal and rice!

Expert Tips

• Don’t overcrowd the pan: This will steam the vegetables instead of stir-frying them. Work in batches if necessary.
• Taste as you go: Adjust the salt, pepper, and amchur to your liking.
• High heat is your friend: It helps create that lovely caramelized flavor.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Use less serrano pepper, or remove the seeds for a milder flavor. You could also add a pinch of red chili powder for a different kind of heat.
• Festival Adaptation (Navratri/Fasting Friendly?): During Navratri fasting, some people avoid onions and garlic. You can easily omit the onion from this recipe and it will still be delicious!

Serving Suggestions

This stir-fry is incredibly versatile. Here are a few ideas:

• Serve it alongside a simple dal and rice.
• Enjoy it as a side with roti or paratha.
• It’s also great as part of a larger Indian thali.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The flavor might intensify slightly overnight.

FAQs

What are the health benefits of consuming bitter melon peels?

Bitter melon is known for its potential health benefits, including helping to regulate blood sugar levels. The peels contain similar nutrients, though they are more concentrated in bitterness.

Can I use a different oil instead of mustard oil?

While mustard oil is traditional, you can use vegetable oil or canola oil as a substitute. However, the flavor won’t be quite the same.

How can I reduce the bitterness of the bitter melon peels?

Cooking the peels for a longer time helps reduce bitterness. Adding the amchur powder also helps balance the flavor. You can also blanch the peels in boiling water for a minute before stir-frying.

What can I substitute for amchur powder?

If you don’t have amchur, you can use a squeeze of lemon juice or a teaspoon of tamarind paste.

How long does this stir-fry stay fresh?

It’s best enjoyed fresh, but leftovers will keep in the refrigerator for up to 2 days.