Everyone is scared of the bitter taste of the bitter gourd. However, bitter gourd is an integral part of the cuisine of Asia. Bitter gourd is a very nutritious vegetable indeed. It is rich in folate, zinc, iron, and potassium. Bitter gourd is called karela and is full of proteins, vitamin A, B, C, and calcium. It is very useful for diabetics as it helps to maintain the level of sugar in the blood. It is also known to help with weight loss. Karela is also very good for the skin. It can also help reduce the occurrence of cancer and boosts the immune system. Always discard the seeds as the seeds are the source of the bitterness.
How to remove the bitterness of the bitter gourd
- Scrape the outer rough surface. This will reduce the bitterness.
- We suggest that you not discard the scraped peel and use it as a filling in paranthas or puris as it is very nutritious.
- Also, cut the bitter gourd lengthwise or into rings. Discard the seeds of the bitter gourd. Rub salt and leave for half an hour. Squeeze all the juice and rinse thoroughly. Always use a lower amount of salt in comparison to the normal amount used in other vegetables.
- You can mix bitter gourd with potatoes or add a little sugar or jaggery to further reduce the bitterness.
- Always buy young and fresh bitter gourd as the vegetable on maturing becomes more bitter. The matured seeds are more bitter, you see. The young seeds are white in color while the mature seeds are yellow in color.
- Deep frying will also help to reduce the bitterness.
- Soak the bitter gourd pieces in dilute yogurt for approximately half an hour. This will also help to reduce the bitterness.
(Visited 272 times, 1 visits today)