Bitter gourd is a very nutritious vegetable offering several health benefits. However, many people find its harsh taste repulsive and avoid it in their kitchen. Rich in iron, bitter gourd also contains potassium, Vitamin C, magnesium, folate, zinc, phosphorus, manganese, fibres and calcium. In Kerala cuisine, bitter gourd is used to prepare ‘thoran,' 'mezhukkupiratti,' 'vathal' and ‘thiyal’. Here is a method to remove its bitterness so that everyone can relish it:
Slice the bitter gourd into small pieces.
Put the pieces in a round-bottomed vessel.
Add salt and mix thoroughly so that it gets properly rubbed into the bitter gourd pieces.
Do not add water as the water content in the bitter gourd would ooze out as salt is rubbed in.
After mixing salt with bitter gourd, keep the vessel in an inclined position in order to allow the liquid in the vegetable to drain.
After five minutes, you will notice a green-coloured sap oozing out.
Repeat the process of adding salt and draining twice or thrice.
Bitter gourd will no longer be bitter!
