How to Lessen Bitter Gourd’s Bitterness: The bitter gourd, also known as karela, is a staple food due to its many health advantages. Many people detest bitter gourd because of its strong bitter flavor, even though it helps control blood sugar levels, enhance digestion, and strengthen immunity.

Africa is where the green-skinned bitter gourd originated. The vegetable expanded across Asia throughout time. The bioactive substances known as terpenoids and saponins give the bitter gourd its bitter flavor, as the name implies. There are a few tricks, nevertheless, that might help lessen the harshness of bitter gourd.

Most chefs find it difficult to get rid of the bitterness in bitter gourds. However, you may simply lessen the bitterness of the vegetable without sacrificing its nutritious content by using tried-and-true cooking tricks. By eliminating the bitterness, these five easy-to-follow suggestions can make bitter gourd not only edible but also pleasurable for even the pickiest eaters in your household.

Easy Ways To Lessen Bitterness From Treating Bitter Gourd With Salt

Using salt is one of the most successful strategies. After peeling and thinly slicing the bitter gourd, liberally salt it. Give it 20 to 30 minutes to sit. The bitterness emerges as soon as the water is drained from the pieces. To get rid of extra salt and bitterness, rinse with plain water at least three to four times.

Sugar and Vinegar

The easiest way to lessen the bitterness of sliced bitter gourd is to soak it in vinegar water. In a basin of water, combine 2 tablespoons of sugar and 1 teaspoon of vinegar. Give the chopped bitter gourd a minimum of half an hour to soak in it. Before cooking, give it a quick rinse with water.

Deseeding and Scraping

The seed and inner pith of the bitter gourd are what give it its bitter flavor. Therefore, remove the seeds and scrape off the rough before cooking. While maintaining the nutritional content, this will significantly alter the flavor.

Dip in Yogurt

This method involves soaking slices of bitter gourd in yogurt for around half an hour. The bitterness is lessened by the yoghurt’s inherent acidity and creaminess. Additionally, it adds a hint of tang, which enhances the dish’s flavor.

Combine with Potent Flavors

To counteract the bitterness, cook bitter gourd with strong-tasting items such onions, tomatoes, garlic, spices, and curds. These components’ rich flavors counterbalance the harshness, making the meal more well-rounded and pleasurable.