Bitter melon

The bitter melon we have is the dark green type, has a narrower shape with pointed ends, and a surface covered with jagged, triangular "teeth" and ridges.Bitter melon is generally consumed cooked in the green or early yellowing stage. The young shoots and leaves of the bitter melon may also be eaten as greens.

Bitter melons are very widely used in Indian and Chinese cooking. It can be cooked with other vegetables to make subji or can be stuffed with spices and shallow fried to make a very delicious side dish. To reduce the bitterness, soak the chopped melons in salt water for some time. Then discard the water and squeeze the excess water out before cooking. Alternatively, make a slit, remove the insides and smear salt inside and set it aside for some time so that the bitter juice flows out of it.

Bitter melons have lot of health benefits. It is very low in calories and very rich in phytonutrients like dietary fiber, minerals, vitamins and anti-oxidants. It is also an excellent source of Folates and vitamin-C. Bitter melons are also used to control the blood sugar levels in the treatment of type-2 diabetes.