Bitter melons stuffed with onions and Bengali spices

Ingredients

• 5 to 6 melons (bitter melons)
• 2 onions, chopped
• 1 teaspoon of minced garlic
• 1 teaspoon of ground ginger
• 2 to 3 chopped green chili peppers
• ½ teaspoon of turmeric
• 1 teaspoon of chili powder
• 1 teaspoon of dried cilantro
• 1/2 teaspoon of ground cumin
• salt
• oil
• Kitchen wire or toothpick

Wash the loquats thoroughly, cut them lengthwise, and remove the seeds and pulp.

Rub them with a little salt and let them sit for 15 to 20 minutes to reduce their bitterness, then rinse them under clear water.

In a skillet, heat the oil and sauté the onions until they are softened. Add the garlic and ginger and sauté for a few more minutes.

Add the powdered spices and salt, and continue to stir. Add the green chili peppers and cook the mixture until it is dry.

Fill each meringue with the filling, pressing it firmly, then close them with string or toothpicks to prevent the filling from spilling out.

Heat the oil in the skillet again, add the mussels, cover, and let them cook over low heat.

Turn them occasionally, until they are soft and golden brown on all sides.