Bitter Gourd, For Cooking

Bitter gourd (Momordica charantia) is an important vegetable crop and is grown for its immature tuberculate fruits which have a unique bitter taste. Fruits are considered as a rich source of vitamins and minerals and 88 mg vitamin C per 100 g. Fruits are used after cooking and delicious preparations are made after stuffing and frying. During periods of glut in market, fruits are sliced, partially boiled with salt and dried under direct sunlight and stored for months. This is used after frying. Bitter gourd fruits have medicinal value and are used for curing diabetes, asthma, blood diseases and rheumatism. Drinking fresh bitter gourd juice is recommended by naturopaths. Roots and stem of wild bitter gourd are used in many ayurvedic medicines.
It is a luscious,climbing vine with slightly fuzzy stems clothed with dark green, deeply lobed leaves and yellow, dioecious flowers.The important bitter gourd growing states are Maharashtra, Gujarat, Rajasthan, Punjab, Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, West Bengal, Odisha, Assam Uttar Pradesh and Bihar.