Bitter gourd, also known as bitter melon or Bitter gourd in India, is a unique vegetable with its powerful and instantly recognisable bitter flavour. The outer skin is coarse, with bumps all over, and may be small and prickly or smoother and larger. This vegetable, although the flavour may be strong and intense, is highly regarded in many cuisines, notably Asian, for its medicinal value and versatility within the dishes it is prepared in. Bitter gourd is taken daily because of its medicinal value. Bitter gourds are taken as part of regular consumption as they contain abundant vitamins C and A, antioxidants, and minerals such as iron and potassium. The masses like this vegetable since it helps them in maintaining blood sugar levels. It helps in digestion and keeps the liver healthy. Various cooking methods can be used for bitter melon to reduce its bitterness without losing its nutritional benefits. It can be sliced and cooked, or the insides can be scrapped and filled with spices, and then it can be cooked in various stir-fries and stews. It is generally saut ed with onions and a spice mix or stuffed with a spicy masala mix in Indian cuisine. It is also used in soups, stews, or stir-fried meat in East and Southeast Asian cuisines. Though the aridity may be hard to take for some, bitter gourd is highly valued for its nutritional benefits and is generally regarded as something of an acquired taste that takes time to grow on you.

• 2 tbsp coriander leaves
• 1 tsp mustard seeds
• 1 tsp red chilli powder
• 2 tbsp cooking oil
• 1 tsp salt
• 1 onion

• Wash the bitter melon under running tap water.
• Take the head of the bitter gourd and start rubbing either with your hands or with a soft brush to remove superficial debris.
• Slice the bitter gourd in thin pieces in a circular shape.
• Remove the seeds inside the bitter melon or let them be. The bitterness is concentrated within the seeds.
• Slice the bitter gourd into slices.
• Sprinkle 1 tsp of salt over the slices of bitter gourd and mix well into a bowl. Let them rest for 20-30 minutes. Brining extracts the acrid juices from the vegetables, hence lessening the bitterness in them. Resting allows a while for the brining process. Let them rest for some time.
• Then, wash the slices of bitter gourd with water in order to discard the excess salt and bitterness. Discard the water and keep the slices aside.
• Chop one onion and 2-3 green peppers in fine pieces. The number of green chillies can be adjusted according to the person's tolerance.
• Heat 2 tbsp of oil in a large pan or skillet over medium heat.
• Let this oil heat up, and add the mustard seeds into it. This gives a very nice nutty flavour to the dish and, at the same time, acts like the base in a lot of Indian recipes.
• After the mustard seeds stop popping, add the chopped onions and green peppers to the pan and stir-fry the onions until they reach a golden brown colour. This takes about 4 to 5 minutes or so. Stir frequently so that the onions get cooked well.
• When the onions are caramelized and fragrant, add drained slices of bitter melon in that pan.
• Mix well to coat bitter melon with oil and onions. Continue to cook the bitter melon over medium heat for about 10-12 min, stirring occasionally. Stir-fry the bitter melon until crispy and golden in colour.
• During this stir-frying, it softens and shrinks a little; the acuteness of the bitter melon would be toned down.
• When the bitter melon gets crispy, add 1/2 tsp of turmeric powder, 1/2 tsp of red pepper powder, and salt to your taste. Mix well so that the spice mix spreads across the bitter gourd.
• Let it cook further for about another 2-3 minutes. Turmeric adds that golden colour and a somewhat bitter flavour, while red chilli powder brings mild spiciness in order to balance the effect of the bitterness.
• When your bitter gourd is well-cooked, turn the heat off. Garnish with freshly chopped coriander leaves to give it a fresh touch. Serve hot bitter gourd fry with roti, paratha, or steaming hot rice. Bitterness in the bitter gourd goes well with the subtle sweetness of the saut ed onions.
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