|Karola Begun Bhaja|
My trip to the Asian market a couple of days ago proved fruitful because I found a tray of already sliced bitter melons.They were of the Chinese variety which have a smoother and lighter skin than their subcontinental counterparts.
|Chinese Bitter Melons|
|Subcontinental Bitter Melons|
- Toss both vegetables with salt to taste.
- Heat oil over medium-high heat and sputter 5-spice.
- Stir-fry bitter melon and eggplant slices until golden brown.
- Adjust salt and transfer to a serving dish.