Baked Bitter Melon With Baby Red Potatoes Recipes

ROASTED BABY RED POTATOES

Steps:

• Preheat oven to 450 degrees.
• Spray an oven-proof dish with non-stick cooking spray. Add vegetables and drizzle with olive oil, tossing to coat.
• Sprinkle with freshly ground pepper and salt to taste.
• Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.
• Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving.

BABY RED POTATOES WITH GARLIC AND PARSLEY

Steps:

• Preheat oven to 375 degrees.
• Grease a 2 quart casserole dish (I use garlic flavour Pam).
• Scrub potatoes, chop into halves or quarters, depending on size of potato; place in casserole dish.
• Cut butter into pats; place randomly around top of potatoes.
• Sprinkle with parsley.
• Sprinkle with garlic.
• Bake, uncovered, at 375 degrees for about 10 minutes.
• Stir; cover; continue baking at 375 for about an hour, or until the potatoes are tender, stirring a couple more times during baking.

GARLIC AND HERB ROASTED BABY POTATOES

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet.
• Roast in the preheated oven until tender, 30 to 35 minutes.

ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

NO-FRY KARELA CRISPIES (BITTER MELON)

Steps:

• Preheat the oven to about 375°F.
• Wash the bitter melon and slice them using a mandolin slicer into thin round slices.
• Mix with salt, turmeric and chilli powder and marinate for about 1/2 an hour. Squeeze excess moisture out.
• Spread foil on a baking tray and grease it with about a tbsp oil. Toss the bitter melon slices with 2 tbsp oil and spread them on the baking tray.
• Bake for about 5-7 mins and then broil it for 7 minutes Depending on the type of your oven, the broiling might be a few mins more or less. Crispy Karela -- without frying!

BITTER MELON STUFFED WITH MASHED POTATOES

Steps:

• 1. Wash and dry the bitter melons. With a vegetable peeler, lightly scrape off the ridged skin. Leaving about 1/2 inch intact at both ends, make a long, deep lengthwise slit on one side, from the top down, to make a pocket. With a grapefruit or any other spoon, scoop out the white pulp and seeds. (If you'd like to reduce some of the bitterness, sprinkle the cut melons, inside and out, generously with salt. Set aside about 1 hour to marinate and sweat. Then wash out all the salt and wipe each one dry.)2. Boil the potatoes in water to cover until tender, about 15 minutes. Drain, let cool, then peel and coarsely mash them. then add green chili peppers, ginger, cilantro, mango powder, and salt, and mix. 3. Heat 1 tablespoon oil in a small saucepan over medium-high heat and add the mustard and fenugreek seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the coriander, red pepper flakes, and asafoetida, transfer to the potatoes, and mix well.4. Divide the potatoes into the same number of portions as you have bitter melons. Fill each bitter melon pocket with the potatoes. Bring the two cut sides together and tie each bitter melon with clean cotton (kitchen) string to ensure the filling does not fall out during cooking.5. Place in a nonstick skillet and drizzle the remaining oil over them. Cook, turning as needed, over medium-high heat about 5 minutes and then over medium-low, until they are crispy and brown on all sides, 20 to 25 minutes. Transfer to a serving platter. Cut off the threads or leave them for each guest to unravel. (This is fun when the setting is informal.) Garnish with cilantro and serve.VARIATION: Instead of potatoes, stuff the melons with Punjabi Dry-Cooked Yellow Mung Beans (see Dried Beans, Lentils, and Peas) or Basic Paneer Cheese Scramble (see Paneer Cheese).From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BITTER MELON SKINS WITH ONIONS AND POTATOES

Steps:

• 1. Boil the potato in lightly salted water to cover until tender, about 15 minutes. Drain, let cool, then peel and cut in 1/4-inch pieces.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the fenugreek, fennel, and kalonji seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 3 minutes.3. Add the bitter melons skins and green chili peppers and cook, stirring, until they are dark brown, about 5 minutes. Then add the tomato, potatoes and cilantro, and stir, about 5 minutes. Mix in the other coriander, mango powder, and salt, and stir, another 5 minutes. By now, the ingredients should be dark brown and completely dry. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EGGPLANT WITH RED POTATOES

Steps:

• 1. Heat the oil in a large cast iron or nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, turmeric, and salt, then add the eggplant, potatoes, and green chili peppers. Cover the pan and cook over high heat, stirring, until heated through, 2 to 3 minutes.2. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the potatoes are tender and the eggplant is very soft, 20 to 25 minutes. Stir every 3 to 4 minutes.3. Add the mango powder and cilantro during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHOPPED SPINACH WITH RED POTATOES

Steps:

• 1. Place the spinach, potatoes, water, and salt in a large nonstick saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the potatoes are soft, most of the water has evaporated, and the dish is just moist, 15 to 20 minutes. Stir vigorously and break some of the potatoes to give the dish a somewhat creamy texture. Set aside.2. Heat the oil in a medium nonstick saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 5 minutes. Add the ginger, garlic, and green chili peppers, and stir until golden. Then add the tomato and cook, stirring, until most of the juices evaporate, 5 to 7 minutes.3. Add the coriander, 1 teaspoon garam masala, and turmeric, cook about 1 minute, and transfer to the spinach and potato mixture. Mix well, cover the pan and simmer over medium-low heat, 5 to 7 minutes to blend flavors. Transfer to a serving dish, sprinkle the remaining 1/2 teaspoon garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GARLICKY BABY REDS

Steps:

• Preheat oven to 400 degrees.
• Scrub and quarter potatoes.
• Place potatoes in 8x8 inch baking dish.
• In a small bowl, combine melted butter, garlic, salt, paprika, and lemon juice.
• Pour over potatoes and stir to coat.
• Sprinkle Parmesan cheese over potatoes.
• Cover and bake for 30 minutes. Uncover and bake an additional 10 minutes, until golden brown.