When one speaks of Bitter Gourd, lots would say that they don’t eat this vegetable, due to the bitterness it produces. However, the health benefits attached to Bitter Gourd are greater than those of many vegetables. To reduce the bitterness in this vegetable prior to cooking, one should lightly boil the sliced bitter gourd in coconut water. Cooked Bitter Gourd stimulates the appetite, cleanses the liver and purifies the blood. It also helps regulate diabetes and lowers bad cholesterol.
Bitter Gourd comes in two varieties, the normal vegetable shaped like a gherkin and the other an oval shaped vegetable with tiny spikes and called Thumba Karavila in Sri Lanka, which is delicious and not that bitter. Sliced finely and like chips, it makes tasty side dish.
From a medicinal point of view, Bitter Gourd juice is used in Ayuvedic treatment as a remedy for diabetes and liver problems, including psoriasis and in general is good for the skin, as it purifies the blood.
Along with the fibre, Bitter Gourd has several vitamins and minerals and from the vitamins is rich in Vitamin C. Bitter Gourd is also low in calories and is good to be eaten if you want to lose weight.
Bitter Gourd Curry
500 g Bitter Gourd, 01 tsp Mc Currie Turmeric Powder, ½ tsp Mc Currie Unroasted Curry Powder, ½ tsp Mc Currie Fenugreek Seeds, 1 tsp Mc Currie Unroasted Chillie Powder, 1 tsp Mc Currie Crushed Chillies, 1” piece Mc Currie Cinnamon Quills, ½ tsp Mc Currie Powdered Curry Leaves, 2 ripe tomatoes, 6-7 red onions (sliced), 4 green chillies (sliced) 4-5 pods of garlic (crushed), Mc Currie Salt to taste, 1 cup thick coconut milk, 1 cup coconut water, 2 tbsp vegetable oil.
Wash the Bitter Gourd well and cut into circles or lengthwise (as you wish), removing the seeds (its optional – you could leave the seeds or remove them). Add coconut water and salt and boil until tender. Set aside. Add all the ground ingredients and spices to the boiled bitter gourd and set aside.
In a wok heat the oil and fry the crushed chillies, onions, green chillies, garlic and tomatoes. When the onions turn a light brown, add the bitter gourd mixture and let it fry for 2-3 seconds, stirring all the time. Add the coconut milk, lower the flame and let the curry simmer until thick.