Sautéed Caraili
Sautéed Caraili
Description
Sauteed caraili, or bitter melon, is a common side dish in Trinidad. Bioactive compounds in caraili (charantin, vicine, and an insulin-like compound polypeptide-p), which give the veggie its characteristic bitterness, can improve blood glucose levels. Cooked in a mix of shallots, garlic, ginge,r and pepper, this dish packs a potent anti-inflammatory and anti-microbial punch.
Ingredients
4 SERVES
- 2 Tbsp (30 ml) olive oil
- 1 (40 g) small shallot, minced
- 3 (10 g) garlic cloves, minced
- 1/2 to 1 whole scotch bonnet pepper, seeded for less heat and minced
- 1-inch (2.5 cm) piece of ginger, peeled and grated
- 2 large (about 1 lb / 450 g) bitter melons, seeded and cut into 1/4-inch slices (see note)
- 1/2 tsp salt
- Squeeze of lemon juice
Directions
-
Step 1
Much of the fruit’s bitterness lives in the seeds. To remove them, halve each melon, then scoop the seeds and yellow flesh out with a small spoon. Cut into thin crescent moons (about 1/4-inch slices). -
Step 2
Heat the oil in a wide skillet over medium heat. Add the shallot, garlic, pepper, and ginger, and cook, stirring frequently, until the shallot starts to brown, 3 to 5 minutes. -
Step 3
Add the melon slices and stir to coat. Add the salt and stir again. Continue to cook the melon, stirring every few minutes, until soft and browned, about 15 minutes. It might appear as if it’s too dry in the beginning. Don’t fret; as the melon cooks down it will release some liquid. -
Step 4
Remove from the heat, squeeze in some lemon juice and taste for salt. This dish can be served immediately, at room temperature, or reheated the next day.
About the author
Lesley Enston
Lesley Enston is a recipe developer, food writer and tester of Trinidadian descent living in Brooklyn, New York. Specializing in Caribbean cuisine, her work has been featured in Bon Appetit, Food52 and The New York Times. Her forthcoming book, Belly Full, published by Ten Speed Press, will be out September 2024.
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