How to remove the bitterness of bitter gourd (Karela) for tasty recipes; know 9 effective tips |

Bitter gourd, also known as karela, is a highly nutritious vegetable celebrated in traditional Indian cuisine and herbal medicine for its numerous health benefits. Rich in vitamins, minerals, and antioxidants, karela is known to regulate blood sugar levels, aid digestion, support liver function, and boost immunity naturally. Despite these advantages, its characteristic bitter taste often deters people from incorporating it into their daily diet. Fortunately, there are effective ways to reduce the bitterness of bitter gourd while retaining its nutritional value. Methods such as slicing, salting, sun-drying, blanching, and soaking help make karela milder and more palatable, allowing you to enjoy its blood sugar-lowering, digestion-supporting, and immunity-boosting benefits in a variety of healthy recipes.

From bitter to delicious: How to tone down karela’s bitterness

There are multiple ways to tone down the natural bitterness of bitter gourd before cooking. Combining these methods can make the vegetable milder and more enjoyable while retaining its nutritional benefits.

1. Slice and sun-dryLightly peel the bitter gourd and cut it into thin slices. Sun-drying the slices for 2-3 hours helps reduce moisture content and naturally diminishes some of the bitterness.2. Salt and turmeric treatmentMix the bitter gourd slices with a little salt and turmeric powder, then place them in a mesh strainer or colander for 30 minutes. This draws out excess water and bitter compounds. Pat dry before cooking.3. Lemon treatmentSprinkle lemon juice over the slices and let them sit for 20-30 minutes. The acidity helps neutralise remaining bitter compounds.4. Deep fryingIf making pakoras or fritters, deep frying naturally reduces bitterness while cooking the vegetable evenly, giving it a crisp and tasty texture.5. Remove the seedsAlways remove the seeds before cooking, as they add extra bitterness. Seeds can also be saved for planting new bitter gourd plants.6. Soaking methodCombine half a cup of water, half a cup of vinegar, and 2 tablespoons of sugar in a bowl. Soak the chopped bitter gourd in this mixture for 20-30 minutes, then drain and rinse under running water to neutralise bitter compounds.7. BlanchingBoil 2-3 cups of water with 1 teaspoon of salt. Add chopped bitter gourd and cook on high heat for 2 minutes. Immediately transfer to cold water for 2 minutes, then drain. This softens the vegetable and reduces bitterness.8. Add jaggery for balanceFor dry bitter gourd sabzi, adding grated jaggery enhances the taste while balancing the bitterness. Adjust the sweetness to your preference.9. Scrape the skinThe rough outer skin contains the highest concentration of bitter compounds. Using a knife or peeler, gently scrape off the skin to make the vegetable milder.By applying one or a combination of these methods, you can enjoy the health benefits of bitter gourd without the overpowering bitterness.

Reducing bitterness does not compromise the vegetable’s nutritional value. Bitter gourd is:

By following these combined steps and tips, you can enjoy the health benefits of bitter gourd while making it a versatile, tasty addition to your meals.Disclaimer: This article is for informational purposes only and should not be considered medical advice. Please consult a healthcare professional before making any changes to your diet, medication, or lifestyle.Also read | Health benefits of Broccoli: How it helps prevent cancers, supports heart health, promotes healthy joints