Selection and storage

Fresh bitter melon pods can be available in the markets around the seasons. When you buy them, look for fresh, bright pods that feature dark-green, without any cuts, or blemishes on their surfaces. Choose young, tender immature fruit-pods. Immature fruits are least bitter since this astringent level increases as the pods mature.

At home, fresh bitter gourd can be placed in a plastic zip pouch and stored in the vegetable compartment of the refrigerator, where they stay fresh for up to a week.

Preparation and serving methods

Wash bitter gourds thoroughly in cold running water before cooking. Fresh pods, as well as young leaves, can be used for cooking. Bitter taste can be reduced by marinating in salted spice mixture and drying under sunlight. There are several local traditional methods to reduce bitterness like boiling in salt water for 5-10 minutes and then discarding the water or marinating in yogurt for about 30 minutes.

Although its pith and seeds discarded due to their higher alkaloid content, they can also be enjoyed in some Asian regions without any reservations.

Here are some serving tips:

Goya chanpuru. A okinawan dish prepared with bitter melon, tofu, egg and onion. Photo Courtesy: jetalone

In India, where it popularly known as karela , it is used in a variety of recipes either stir-fried or stuffed with garam-masala, tomato, onions, green chilies, garlic and curry leaves.

Goya chanpuru , Okinawan stir-fry with bitter melon, onion, tofu, pork, and eggs, is a special dish of the health-conscious island inhabitants.

Known as ampalaya in the Philippines, it has been widely used in unique dishes like Pinakbet Ilocano , prepared with shrimp paste and mixed with vegetables like eggplant (aubergine) and okra.

Dried and powdered whole bitter gourd has been used in the preparation of iced or milk tea in some East Asian regions.

Bitter gourd is also used in the pickling preparations.

Safety profile

Bitter gourd may contain alkaloid substances like quinine and morodicine, resins, and saponin glycosides, which may be the cause of intolerance in some people. Their bitterness and toxicity may be reduced somewhat by parboiling or soaking in salt water for up to 10 minutes. Toxicity symptoms may include excessive salivation, facial redness, dimness of vision, stomach pain, nausea, vomiting, diarrhea, muscular weakness. (Medical disclaimer).

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