Fried Bitter Melon with Ground Almonds BHONA KARELA BHAJI

Let’s be honest, bitter melon isn’t always love at first bite—it’s definitely an acquired taste! However, if you’ve been wanting to add this healthy vegetable to your diet but are afraid of the strong flavor, this Fried Bitter Melon with Ground Almonds (Bhona Karela Bhaji) is the absolute best way to start. By parboiling the melon and coating it in rich, nutty almond butter and spices, we tone down that sharp bitterness significantly. It transforms into a crispy, savory side dish that is surprisingly addictive—trust me, this version might just change your mind!

• Prep time: 30 minutes

• Cook time: 15 minutes

• Yields: 4 to 6 servings

Ingredients

• 4 small or 2 medium bitter melons (approx. 0.5 lb / 230g)

• 2 tbsp (36g) salt

• 3 cups (710 ml) warm water

• 4 tbsp (2 oz / 56g) ghee or vegetable oil

• 2 tbsp (0.4 oz / 12g) ground almonds or cashews

• 2 tbsp (1.1 oz / 32g) almond or cashew butter

• 0.125 tsp (0.3g) paprika or cayenne pepper

• 0.125 tsp (0.3g) freshly ground nutmeg

Instructions

1. Trim the ends off the bitter melons, slice them lengthwise in half, then into quarters, and carefully scoop out the seeds and pulp; cut the remaining flesh crosswise at 0.25-inch (6mm) intervals.
2. Combine the 2 tbsp (36g) salt and 3 cups (710 ml) warm water in a small saucepan, add the sliced bitter melon, and let it sit for 25 minutes.
3. Bring the saucepan to a boil over high heat after the soaking period and parboil the melon for 3 minutes.
4. Pour the mixture into a strainer to rinse under cool running water, then drain thoroughly and pat dry with paper towels to remove excess moisture.
5. Heat the 4 tbsp (2 oz / 56g) ghee or oil in a 7 to 9-inch frying pan over moderate heat until hot but not smoking.
6. Add the prepared bitter melon pieces to the pan and stir-fry for about 8 minutes, or until they are approximately two-thirds cooked.
7. Stir in the 2 tbsp (0.4 oz / 12g) ground almonds, 2 tbsp (1.1 oz / 32g) almond butter, 0.125 tsp (0.3g) paprika, and 0.125 tsp (0.3g) nutmeg.
8. Continue to cook the mixture for up to 5 minutes until the melon is well browned and the spices are fragrant, then serve hot or at room temperature.

Nutritional Information

• Calories: 135 kcal

• Total Fat: 13g

• Total Carbohydrates: 3g

• Protein: 2g

Pro Tips for the Best Fried Bitter Melon

• Don’t Skip the Soak: The step of soaking the bitter melon in salted warm water is critical. It draws out the cucurbitacins (the compounds that cause bitterness). For an even milder flavor, you can gently squeeze the melon slices after rinsing them to release more bitter juices.

• Dryness is Key for Crispiness: After parboiling and rinsing, ensure the bitter melon slices are as dry as possible before they hit the hot oil. Wet vegetables will steam instead of fry, preventing that delicious browning. Use extra paper towels if necessary.

• Watch the Nut Butter: When adding the ground almonds and almond butter in the final stage, keep the heat moderate and stir constantly. Nut butters can burn quickly, turning acrid. You want them to toast gently and coat the vegetables, not char.

• Customize the Crunch: If you prefer a coarser texture, use roughly chopped almonds instead of finely ground ones. This adds a nice contrast to the tender vegetable.

• Ghee vs. Oil: While vegetable oil works, using Ghee (clarified butter) adds a rich, nutty aroma that complements the almonds perfectly and aligns well with traditional Bengali flavors.

Frequently Asked Questions (FAQ)

Why is my Fried Bitter Melon still too bitter? If your Bhona Karela Bhaji is still too bitter for your taste, you likely didn’t soak it long enough. Ensure you use the full amount of salt in the water and let it sit for at least 25 minutes. Additionally, scraping out all the inner white pith and seeds is essential, as these are the most bitter parts of the vegetable.

Can I make this recipe vegan? Yes, this recipe is naturally vegetarian, but to make it 100% vegan, simply use coconut oil or a high-heat vegetable oil (like avocado oil) instead of Ghee. The almond butter and ground almonds provide enough richness that you won’t miss the dairy.

Is this dish suitable for a Keto or Paleo diet? Absolutely. Bitter melon is low in carbohydrates, and when prepared with almond flour and almond butter instead of starchy binders, it fits perfectly into both Keto and Paleo meal plans. It is high in healthy fats and fiber while remaining low-glycemic.

How do I store leftover bitter melon? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to restore some of the texture; microwaving tends to make the fried coating soggy.

This Fried Bitter Melon with Ground Almonds is truly the perfect gateway dish for anyone looking to embrace the unique flavors of Bengali cuisine without being overwhelmed by bitterness. The nutty crunch of the almonds paired with the tender, savory vegetable makes for a side dish that is as nourishing as it is delicious. Whether you serve it alongside steaming white rice and dal or enjoy it as a nutritious appetizer, I hope this Bhona Karela Bhaji earns a permanent spot in your recipe rotation. Give it a try, and don’t forget to leave a comment below letting me know how it turned out!