Also known as
Karela, Bitter melon.

What is Karela, Bitter Gourd, Bitter Melon?

Momordica charantia is a tropical and subtropical vine of the family Cucurbitaceae, widely grown for edible fruit, which is among the most bitter of all vegetables. English names for the plant and its fruit include bitter melon or bitter gourd. The fruit has a distinct warty looking exterior and an oblong shape. 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. Seeds and pith appear white in unripe fruits, ripening to red; they are not intensely bitter and can be removed before cooking. The flesh is crunchy and watery in texture, similar to cucumber, chayote or green bell pepper. The skin is tender and edible. The fruit is most often eaten green. The bitter melon more typical of India has a narrower shape with pointed ends, and a surface covered with jagged, triangular "teeth" and ridges.

Bitter gourd halves

Wash the bitter gourd thoroughly with water and dry using a kitchen towel. Then place the bitter gourd on a chopping board and cut off the stem. Then cut it into 2 halves lengthwise using a sharp knife.

Bitter gourd juliennes

Wash the bitter gourd thoroughly with water and dry using a kitchen towel. Then place the bitter gourd on a chopping board and cut off the stem. Then cut it into 2 halves lengthwise using a sharp knife. Place a halve on the chopping board flat and slice it by cutting horizontally (parallel to the chopping board) into thin slices. On each slice, make vertical slits at regular intervals (1/4 inch in diameter) using a sharp knife. Line all the strips together and cut at regular intervals horizontally to form 2 inch long juliennes. This is best used for deep-frying and stir-frying.

Bitter gourd peels

Wash the bitter gourd thoroughly with water and dry using a kitchen towel. Then place the bitter gourd on a chopping board and cut off the stem. Using a peeler, peel it. The peels can be later used in soups or therapeutic stews.

Bitter gourd slices

Wash the bitter gourd thoroughly with water and dry using a kitchen towel. Then place the bitter gourd on a chopping board and cut off the stem. Cut at regular intervals using a sharp knife across the chopping board to get bitter gourd slices. You can slice them thinly or thickly as per the recipe requirement.

Chopped bitter gourd

Wash the bitter gourd thoroughly with water and dry using a kitchen towel. Then place the bitter gourd on a chopping board and cut off the stem. Then cut it into 2 halves lengthwise using a sharp knife and scrape out the seeds with a sharp spoon or corer and discard them. Place one halve on the chopping board and make vertical slits at regular intervals using a sharp knife. Line all the long pieces together and make horizontal slits at regular intervals. You can cut them finely or roughly as per the recipe requirement.

Chopped bitter gourd peels

Wash the bitter gourd thoroughly with water and dry using a kitchen towel. Then place the bitter gourd on a chopping board and cut off the stem. Using a peeler, peel it. Place the peels on a chopping board and chop them using a sharp knife.

Grated bitter gourd

Wash the bitter gourd thoroughly with water and dry using a kitchen towel. Then place the bitter gourd on a chopping board and cut off the stem. Hold the thick/ thin end of the grater in one hand and the bitter gourd in the other hand. Now place the bitter gourd on the blade and push it downwards using the force of your hands to get grated strands of bitter gourd. You can grate it thickly or thinly as per the recipe requirement.

Sliced bitter gourd

Wash the bitter gourd thoroughly with water and dry using a kitchen towel. Then place the bitter gourd on a chopping board and cut off the stem. Then cut it into 2 halves lengthwise using a sharp knife and scrape out the seeds with a sharp spoon or corer and discard them. Place one halve on the chopping board and cut them into thick or thin slices by cutting across the chopping board.

Culinary uses of Karela, Bitter Gourd, Bitter Melon in Indian cooking