Yield: 4 servings
|½ pounds||Bitter melon|
|1 tablespoon||Salt; plus 1/8 ts|
|6||Garlic clove; peeled|
|3 smalls||Tomato; peeled & chopped|
|3 larges||Egg; lightly beaten|
Trim the pointed ends of the melons and then halve them the long way.
Scoop out the seeds and discard. Cut the outer shells crosswise, on the bias, into ¼" wide strips. In a bowl, stir one tablespoon salt into two cups of water. Put in the melon strips and let them soak two hours, then drain, rinse under running water, and pat dry.
Slice the scallion into 2" lengths, then cut again lengthwise into thin strips. Peel the onions, halve them, and slice the halves to make fine half-rings.
Heat the oil in a medium skillet over a moderate flame. When the oil is hot, add the garlic, and stir-fry until it is brown. Add the onions, and stir-fry for two minutes. Add the tomatoes, and stir-fry for another two minutes. Add the melon strips, and reduce the heat.
Fry for 10 minutes, stirring occasionally, until the melon is tender.
Stir in the eggs and salt; cook as for scrambled eggs. Remove from heat, fold in the scallion strips quickly, and serve.
~- Adapted from Madhur Jaffrey's World of the East Vegetarian Cooking Submitted By SAM WARING On 09-03-95