I find that bitter gourd is the least preferred vegetable among many. But its therapautic properties should be taken advantage of and if cooked in right manner bitter gourd is really tasty. Its highly recommended for diabetics.
Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver.
Young immature bitter gourds are the best for cooking.The skin is bright green in color, the flesh inside is white, and the seeds are small and tender. Its advisable not to use mature bitter gourds and dont eat bitter gourd if you are pregnant or nursing.
To prepare bitter gourd for cooking, wash thoroughly, then cut into half lengthwise and scrape out the seeds with a spoon and discard. Cut or slice as called for in your recipe, and blanch for 3-4 minutes in boiling water to which a little salt has been added. Drain.
I prepare bitter gourd dishes regularly.Today's recipe is a tangy bitter gourd gravy curry (in andhra we call it kaakara kaayi pulusu),the recipe of which I am posting today.Try it.
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