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Definitely an acquired taste, bitter gourd (Latin Momordica charantia) is also called Balsam pear or bitter melon. Young immature bitter gourds are the best for cooking: the skin is bright green in color, the flesh inside is white, and the seeds are small and tender. The vegetable is ridged, and the skin is pebbly in texture. Do not use mature bitter gourds, and do not eat bitter gourd if you are pregnant or nursing.
Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver.

To prepare bitter gourd for cooking, wash thoroughly, then cut in half lengthwise and scrape out the seeds with a sharp spoon or corer and discard. Cut or slice as called for in your recipe, and blanch for 3-4 minutes in boiling water to which a little salt has been added. Drain.

If you find that you cannot eat bitter gourd by itself, you can add some to other dishes such as vegetable soups and lentils to take advantage of its therapeutic properties.

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