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.
