Bitter Melon, Potato and Eggplant Stir Fry – Alu, Korola and Begun Bhaja
My father taught me how to love korola or the bitter melon pretty early in life. This Bitter Melon, Eggplant and Potato Stir Fry or Alu, Begun, Korola Bhaja is an easy way to cook it. The fleshy eggplant and the neutral potatoes mellow out the bitterness a little.
This amazingly bold and super-nutritious vegetable is much loved on the Bengali table. In fact, in fact, standing out almost like an oxymoron against the deep Bengali love for sweets. My husband love this so much, I must make this once when in India.
My Alu Korola Begun Bhaja Story
This week has had melancholy strains, Martha our longtime helper is getting ready to leave us. Our rather tightly wound household survives on routine. The thought of change, especially so radical is discomforting.
A confused Aadi has been sulking around. He does not understand partings. This week is also close to the second year anniversary of Dad’s passing. It brings with it the same sense of sadness and loss. Food always offers an outlet to celebrate and mesh together memories. An outlet that helps me channel remembrances in a positive manner. Food memories that even connected together to bind into my cookbook, that I hope some you will be persuaded to get.
Memories of Alu Korola Bhaja
This dish is about as simple as it gets. A classic starter for the begining of a meal. When my father was posted in Nigeria, I used to visit on summer holidays and my father used to always come home at lunchtime. A long day allowed and almost necessitated a mid-day break in the routine. I remember, my mother getting food ready on the table. Snowy white rice, just strained, hot and steaming, sunshine bright lentils, a chorchori and usually chicken or fish.
The lunchtime meal, especially if Dad joined us was an unquestionably Bengali meal. No matter how elaborate or simple the meal was, this was a staple that he wanted to have around. If not there, Dad would get into the kitchen and make it himself.
Happy times and peaceful memories. Dad in the kitchen, in work clothes cooking up bitter melon. In today’s crazy world bitter melon is an immunity boosting vegetable that you want to make a part of your repertoire.
How to sequence Bitter Melon in the Bengali Meal
Korola or the bitter melon is usually one of the first things to start with. It clears the palate and sets the stage for other items. In a dish like this, it is balanced and nuanced. Bitter melon or korola is happily paired with complimentary vegetables. Another example is this bhorta with Winter Squash and Bitter Melon.
How to Enjoy Alu Korola Bhaja
Since this is an add on to a muti-dimensional meal, it can be add to any of your favorite Bengali dishes. Another good idea is this Bengali Mustard Salmon.
A simple everyday stir-fry that uses bitter melon and is a classic starter on the Bengali table.
Ingredients
- 2 small potatoes
- 3 medium sized slender Japanese variety eggplants
- 1 medium sized bitter melon (korola)
- 2 tablespoons oil (preferably mustard oil)
- 1 teaspoon panch phoron (Bengali 5-Spice)
- 1 or 2 whole green chilies
- ½ teaspoon turmeric
- Salt to taste
- ½ teaspoon red cayenne pepper
Instructions
- Dice the eggplants and set aside. Peel the potatoes and dice and set aside (note, if you wish, you can use organic red skinned potatoes and leave the skin on).
- Dice the bitter melon and leave any visible seeds
- Heat the oil on medium heat for about 1 minute and add in the panch phoron (Bengali 5 spice) and wait until the spice crackles.
- Add in the mixed diced vegetables and stir well.
- Shake over the turmeric and the salt and mix well. Cover and cook the mixture for about 5 minutes on low heat, remove the cover and check the mixture for softness. The potatoes should be lightly crisped and soft.
- Stir the cayenne pepper and mix well. Cook for another minute and serve with rice and lentils for a classic Bengali style first course.