Mrs. Roxas' bitter melon with eggs from Madhur Jaffrey's World of the East Vegetarian Cooking by Madhur Jaffrey

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Notes about this recipe

  • thorson on February 21, 2026

    I enjoyed this as a breakfast with toast. I cooked the onions significantly longer than called for, until slowly lightly caramelized. I used one can of tomatoes. I agree with other reviews that the melon does not need pretreatment but your taste for bitter and the bitterness of your melons may vary.

  • Avocet on August 29, 2011

    Very good, makes a nice dish for lunch, along with a sauteed banana along side. I don't bother with salting the melon and don't find it too bitter. If I am using nice fresh tomatoes, I add them a minute or so before the eggs. If using canned tomatoes, add them earlier as called for. Use less oil.

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