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Chinese vs South Asian Bitter Melon
The first step of this recipe is to salt the bitter melon to help remove some of the bitter flavors. The Chinese variety of bitter melon is mellower in terms of its pungency, and that’s what I used in this recipe. After tasting a bite of this dish, my husband commented how it’s not as bitter as he expected. While writing this, I realized that it’s probably because I used the Chinese bitter melon and not the Indian one, which he is accustomed to since he grew up in the motherland! So, if using Chinese bitter melon, shorten or skip the salting part if you are like my husband and have a fondness for that sharp taste. Another way to remove any bitterness is to cut and freeze the bitter melons in advance. No need to salt them! If you’re using the Indian bitter melon, you can peel some of the rough skin of the bitter melon before salting it. The combination of bitter melon and ground beef is very popular in Pakistan – and for good reason! Pair it with rotis for a slightly bitter, but very satisfying comfort meal. SaveSave SaveSave SaveSave
