Fried bitter melon with ground almonds — bhona karela bhaji — wraps the vegetable's famous bite in a rich cloak of ground almonds and almond butter fried in ghee.
Let’s talk about bitter melon. I know, I know—it has a reputation! But what if I told you there’s a way to transform this super-healthy veggie from intensely bitter to irresistibly crispy and savory? This Fried Bitter Melon with Ground Almonds (Bhona Karela Bhaji) is my secret weapon. We use a special trick to tame the bitterness, then pan-fry it with a rich, nutty coating of almond butter and spices. The result is a surprisingly addictive side dish that will make a believer out of even the biggest skeptic. Ready to have your mind changed?
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 / 56g (1.98 oz) ghee or vegetable oil
• 2 tbsp / 12g (0.42 oz) ground almonds
• 2 tbsp / 32g (1.13 oz) almond butter
• 1/8 tsp / 0.3g (0.01 oz) paprika or cayenne pepper
• 1/8 tsp / 0.3g (0.01 oz) freshly ground nutmeg
Instructions
1. Prep the Melon: Trim the ends of the bitter melons. Slice them in half lengthwise, then scoop out all the seeds and white pith. Cut the remaining flesh into 1/4-inch / 6mm thick slices.
2. Soak to Reduce Bitterness: In a saucepan, dissolve the salt in the warm water. Add the sliced bitter melon and let it soak for 25 minutes. This is a crucial step!
3. Parboil: Place the saucepan with the melon and saltwater on the stove. Bring to a boil over high heat and cook for 3 minutes.
4. Rinse and Dry: Drain the melon in a colander and rinse thoroughly under cool running water. Pat the slices completely dry with paper towels—the drier, the crispier!
5. Heat the Pan: In a medium frying pan, heat the ghee or oil over medium heat until it shimmers but isn’t smoking.
6. First Fry: Add the dry bitter melon slices to the hot pan. Stir-fry for about 8 minutes, until they start to soften and brown at the edges.
7. Add Flavor: Stir in the ground almonds, almond butter, paprika, and nutmeg, mixing well to coat every piece.
8. Final Cook and Serve: Continue to cook, stirring frequently, for another 3-5 minutes until the melon is tender, browned, and the coating is fragrant. Serve immediately.
Nutritional Information
• Calories: 135 kcal
• Total Fat: 13g
• Total Carbohydrates: 3g (0.11 oz)
• Protein: 2g
Pro Tips
• Don’t Skip the Salt Soak: Soaking the melon in salted water is the most important step for drawing out bitterness. For an even milder taste, gently squeeze the slices after rinsing to remove more liquid.
• Pat It Dry for Maximum Crisp: Make sure the melon slices are completely dry before frying. Wet vegetables will steam instead of getting crispy and brown. Use extra paper towels if needed.
• Watch the Almonds Carefully: Nut butter and ground almonds can burn quickly. Once you add them to the pan, reduce the heat slightly and stir constantly until fragrant and toasted, not burnt.
FAQ
Q: Can I make this fried bitter melon recipe vegan
A: Yes, absolutely! To make this recipe fully vegan, simply substitute the ghee with a high-heat plant-based oil like vegetable oil, coconut oil, or avocado oil. The results will be just as crispy and delicious.
Q: What can I serve with this to make a full vegetarian meal
A: This crispy bitter melon is a fantastic side dish. To turn it into a complete vegetarian meal, serve it alongside a protein-rich lentil soup (dal) and steamed basmati rice, or with warm roti or chapati for scooping.
Q: How do I store leftover fried bitter melon
A: For the best crispy texture, this dish is best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. We recommend reheating them in a hot pan or an air fryer for a few minutes to help restore their crispiness.
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Fried Bitter Melon with Ground Almonds (Bhona Karela Bhaji)
Ingredients
Method
- Prep the Melon: Trim the ends of the bitter melons.
- Slice them in half lengthwise, then scoop out all the seeds and white pith.
- Cut the remaining flesh into 1/4-inch / 6mm thick slices.
- Soak to Reduce Bitterness: In a saucepan, dissolve the salt in the warm water.
- Add the sliced bitter melon and let it soak for 25 minutes. This is a crucial step!
- Parboil: Place the saucepan with the melon and saltwater on the stove.
- Bring to a boil over high heat and cook for 3 minutes.
- Rinse and Dry: Drain the melon in a colander and rinse thoroughly under cool running water.
- Pat the slices completely dry with paper towels—the drier, the crispier!
- Heat the Pan: In a medium frying pan, heat the ghee or oil over medium heat until it shimmers but isn't smoking.
- First Fry: Add the dry bitter melon slices to the hot pan.
- Stir-fry for about 8 minutes, until they start to soften and brown at the edges.
- Add Flavor: Stir in the ground almonds, almond butter, paprika, and nutmeg, mixing well to coat every piece.
- Final Cook and Serve: Continue to cook, stirring frequently, for another 3-5 minutes until the melon is tender, browned, and the coating is fragrant.
- Serve immediately.
- Don't Skip the Salt Soak: Soaking the melon in salted water is the most important step for drawing out bitterness. For an even milder taste, gently squeeze the slices after rinsing to remove more liquid.
- Pat It Dry for Maximum Crisp: Make sure the melon slices are completely dry before frying. Wet vegetables will steam instead of getting crispy and brown. Use extra paper towels if needed.
