So sorry for the long delay in posting- my wordpress has been acting funky and I couldn’t post photos until today. But now I am officially back in business. I’ve got some catching up to do.
A few weekends ago, my family was invited to hang out at T’s place- a sort of meet and greet. It was awesome- so much amazing food, not to mention stellar company. I must have gained a bit of a reputation for being a foodie, because one of T’s uncles brought me a homegrown WINTER MELON! Apparently, he grows tons of these big green baby’s around his house. They must be a hearty veggie to survive the cold temps as of late.
I’ve never cooked a winter melon before. I was a little hesitant at first, because T absolutely hates bitter melon, and there was some confusion as to whether there was a difference between these two veg. There is! Bitter melon is smaller, looks like a very wrinkled cucumber and tastes quite bitter. T has horrible memories of eating bitter melon- I’ve never tried but his aversion definately makes me curious. On the other hand, winter melon is anything but bitter. It looks like a watermelon, has the texture of honeydew and tastes mildly like zucchini. I had never tried winter melon before and wasn’t sure what to do with it. Google search suggested soup, but I’m a strong believer in the following kitchen mantra-when in doubt, make curry.
I started by chopping up the star of the show.
I got down to business by heating some olive oil in my pan and frying the curry powder on its own to sweat out all the yummy curry flava. Then I added garlic and onion and fried over medium until the onions were translucent.
Then I added the rest of the veggies and spices to the mix. I stir-fried, partially covered for about 20 mins until the melon was tender and the entire batch had turned a sweet mustardy yellow. I love the colour of curries, don’t you?
Keep it warm and spicy until next time.