Bitter gourd predominantly grows in tropical areas, including parts of Asia, East Africa, the Caribbean, and South America, where it is used both as food as well as a medicine. The plant’s fruit truly lives up to its name, because it really tastes bitter. Although the seeds, leaves, and vines of this fruit have different uses, the fruit is considered as the safest and most predominantly used part of the plant.

The lowly Bitter Gourd has the following beneficial aspects:

– Helps to disinfect and heal cuts, wounds & burns

– Is useful as a cough & fever remedy

– Used in the treatment of intestinal worms and diarrhea

– Helps prevent some types of cancers

– Helps enhance the body’s immune system to ward off infections

– Serves as an effective antioxidant, antibacterial & antipyretic agent

(Courtesy –Health Benefits of  Bittergourd By Vanessa A. Doctor )

As a child, since the bittergourd was almost a bi-weekly addition to our food, I actually started liking it., I used to ask my mom to serve it along with curd rice, so I could conceal the bitterness inside the sourness of the curd. After many days, I realised that I actually started enjoying the taste. In my opinion, when cooked well, and spiced sufficiently, the bitterness ceases to be a detterant – it simple transforms to another taste just like sweet and i dont notice it anymore. I do NOT actually fry it till it turns black with a lot of oil. I simply cook it with a little oil, and some water so its more of a wholesome side.

INGREDIENTS:

3 fresh bitter gourds.

Salt

Hing

1 spoon Red Chilli Powder

Seasoning:

Mustard, Broken Urad Dhal & Curry Leaves.

PREPARATION:

• Chop the bitter gourd in to small pieces after discarding the inner soft flesh with the seeds. Set aside on a plate.
  
• In a kadai, add 2 spoons of oil and season with mustard, broken urad  dhal  and the  curry leaves.
  
• Immediately add the chopped pieces of bittergourd and add salt, turmeric, hing and required red chilli powder.
• Mix well and sprinkle a few drops of water and allow to cook over a medium low flame with stirring now and then.
  
• If you feel its too dry, feel free to add another spoon of oil.
  
• When well cooked switch off and serve with Venthaya Kuzhambu and appalam.