In South Indian cuisine, it is used in numerous dishes such as thoran / thuvaran (mixed with grated coconut), pavaikka mezhukkupuratti (stir-fried with spices), theeyal (cooked with roasted coconut) and pachadi (which is considered a medicinal food for diabetics), making it vital in Malayali's diet. In North Indian cuisine, it is often served with yogurt on the side to offset the bitterness, used in curry such as sabzi or stuffed with spices and then cooked in oil. īitter gourd is commonly eaten throughout India. It has also been used in place of hops as the bittering ingredient in some beers in China and Okinawa. In Chinese cuisine, bitter melon ( 苦瓜, pinyin: kǔguā Pe̍h-ōe-jī: khó͘-koe) is valued for its bitter flavour, typically in stir-fries (often with pork and douchi), soups, dim sum, and herbal teas ( gohyah tea).
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The fruit is very bitter raw and can be soaked in cold water and drained to remove some of those strong flavours. The young shoots and leaves of the bitter melon may also be eaten as greens. †Percentages are roughly approximated using US recommendations for adults.īitter melon is generally consumed cooked in the green or early yellowing stage. The sub-continent variety is most popular in Bangladesh and India. These miniature fruit are popular in Bangladesh, India, Pakistan, Nepal and other countries in South Asia. Some bear miniature fruit of only 6–10 cm (2.4–3.9 in) in length, which may be served individually as stuffed vegetables. Between these two extremes are any number of intermediate forms. The bitter melon more typical of India has a narrower shape with pointed ends, and a surface covered with jagged, triangular "teeth" and ridges. The cultivar common in China is 20–30 cm (7.9–11.8 in) long, oblong with bluntly tapering ends and pale green in colour, with a gently undulating, warty surface. When the fruit is fully ripe, it turns orange and soft, and splits into segments which curl back to expose seeds covered in bright red pulp.īitter melon comes in a variety of shapes and sizes. The pith becomes sweet and intensely red it can be eaten uncooked in this state, and is a popular ingredient in some Southeast Asian salads. The Chinese variety are best harvested light green possibly with a slight yellow tinge or just before.
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Some sources claim the flesh (rind) becomes somewhat tougher and more bitter with age, but other sources claim that at least for the common Chinese variety the skin does not change and bitterness decreases with age. Seeds and pith appear white in unripe fruits they are not intensely bitter and can be removed before cooking. At this stage, the fruit's flesh is crunchy and watery in texture, similar to cucumber, chayote or green bell pepper, but bitter.
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The fruit is most often eaten green, or as it is beginning to turn yellow. It is hollow in cross-section, with a relatively thin layer of flesh surrounding a central seed cavity filled with large, flat seeds and pith. The fruit has a distinct warty exterior and an oblong shape. Mara (Chinese form), mara kheenok (Indian form) Mướp đắng (Northern dialects), khổ qua (Southern dialects) Bitter melon has many names in other languages, which have sometimes entered English as loanwords.