A moment in time

The Round Robin Photo challenge theme this week was selected by "Letting Crazy Take A Spin"

"Anything veggie related. Veggies can be so interesting."

After looking at the veggies that I bought weekly, I decided to post pictures of the vege that I don't eat but cooked regularly for my husband. He just love this vege! It has a peculiar bitter taste which I hate but according to hubby , eating this vege regularly will keep the diabetes in check. The name of the vege is Bitter gourd.

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. Or stir fry with little oil, sauteeing slices of onion, garlic, chillies with just a little bit of salt.

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• #1 Comment from lv2trnscrb
  2/11/08 8:19 AM | Permalink

  wow,what an interesting entry; I never heard of bitter gourd! I think I would be like you, it wouldn't suit my taste buds! Its interesting it is good for diabetes, but pregnant/nursing women shouldn't eat it
  
  thanks for sharing
  
  betty