What is Karala, Bitter Gourd, Bitter Melon?

It is hollow in cross-section, with a relatively thin layer of flesh surrounding a central seed cavity filled with large flat seeds and pith. Seeds and pith appear white in unripe fruits, ripening to red; they are not intensely bitter and can be removed before cooking. The bitter melon more typical of India has a narrower shape with pointed ends, and a surface covered with jagged, triangular "teeth" and ridges.

“Bitter gourd is known as "vegetable insulin" because it lowers the blood glucose level in diabetics.”

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Wash the bitter gourd thoroughly with water and dry using a kitchen towel. Then place the bitter gourd on a chopping board and cut off the stem. Then cut it into 2 halves lengthwise using a sharp knife.

Wash the bitter gourd thoroughly with water and dry using a kitchen towel. Then place the bitter gourd on a chopping board and cut off the stem. Then cut it into 2 halves lengthwise using a sharp knife. Place a halve on the chopping board flat and slice it by cutting horizontally (parallel to the chopping board) into thin slices. On each slice, make vertical slits at regular intervals (1/4 inch in diameter) using a sharp knife. Line all the strips together and cut at regular intervals horizontally to form 2 inch long juliennes. This is best used for deep-frying and stir-frying.

Wash the bitter gourd thoroughly with water and dry using a kitchen towel. Then place the bitter gourd on a chopping board and cut off the stem. Using a peeler, peel it. The peels can be later used in soups or therapeutic stews.

The flesh is crunchy and watery in texture, similar to cucumber, chayote or green bell pepper. The skin is tender and edible. The fruit is most often eaten green.