As a kid, I used to loathe bitter gourd. I only developed the taste of the vegetable, ironically, when I got pregnant. I started developing the taste of it not because I suddenly found out how tasty the bitter vegetable is but rather because of the fact that I kept forcing myself to eat the vegetable because of its purported health benefits. Bitter gourd supposedly lowers down the blood sugar level and when I was pregnant, I ate bitter gourd almost on a daily basis.

The recipe today is of the Indian variety of bitter melon. It’s small and has small bumps. A colleague once told of a famed Indian bitter melon recipe that her relative ate a long time ago in some restaurant. She described briefly but I’ve forgotten now. What I do remember is after that story, whenever we went to Little India for our Indian food fixes, we’d look at the mounds of small, bumpy emerald green gourds and think of ways to cook it. Always. Without fail.

This is one recipe that my ex-RO used. And it’s also the most palatable for most people since it’s fried. Even so, don’t be fooled because the bitterness of the Indian bitter melon will numb your tastebuds and you’ll be soon reaching for that glass of cold water soon after.

Such a beautiful rich vibrant green. Love it.

 

This is how it looks like when sliced thinly. Some seeds are white and some reddish, depending on the ripeness.

Marinade the bitter melon in turmeric, salt, chilli powder.

Fry till crisp.

Serve hot with rice and a chutney. Bottled in my case. If you’re feeling adventurous, try eating bitter melon. I’m sure your complexion will improve in time. :p

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The recipe

1. Wash bitter melon and cut into thin slices. Sprinkle salt over.

2. Leave to stand for 30 min after which drain the water that would come from the bitter melons.

3. Marinade in turmeric powder, chilli powder and salt.

4. Fry till really crisp.