Indian and Chinese bitter gourds (aka bitter melon) are one of my favourite vegetable-fruits. I can’t resist the many dishes cooked with it, Indian or Chinese style.
Both varieties have the same bitter flavor and hard crunch, the difference is in the appearance: Indian bitter gourds are narrower (than the Chinese type) with irregular ridges and triangle-shaped "teeth" all over the surface. Indian bitter gourds may be white or green.
Bitter Gourd Fry is my favourite vegetable whenever I’m having south Indian style rice - it’s slightly bitter but full of flavour from the spices. It is quite addictive really, a perfect condiment with rice.
Chinese gourds can grow to about a foot long and they are broader with light green skins dotted with wart-like bumps. Both types have thick skins and white seeds. (below pix)
Chinese stir fried Bitter Gourd w/ pork is delicious with white rice. The strong bitterness is reduced by cooking the slices in water with a little salt for a couple of minutes. The pith (the most bitter part) and seeds are removed.
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