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The bitter, the better

There's not just a bitter taste to bitter gourd. Enjoy the vegetable with this recipe

PHOTO: K. GAJENDRAN

BITTER DELIGHTS Innovatively made karela dishes

There is definite evidence that the fruits of the bottle gourd were used as utensils in the new world many centuries before the arrival of Columbus. In spite of this, botanists believe that the bottle-gourd is native to Africa where many natural varieties occur throughout the central regions of the continent. Probably the fruits were carried to the New World long ago by ocean currents. These gourds are also used as vegetables for juices as the juices of these vegetables have medicinal value.

The juice of these vegetables is used in the treatment of stomach acidity, indigestion and ulcers.

Gourd leaves were used in the treatment of skin diseases, and the juice from the stem for respiratory complaints and as a skin lotion.

A poultice of the boiled seeds has been used in the treatment of boils. Taken with Achyranthes, the seed is used to treat aching teeth and gums, boils.

As a nutrient source, bitter gourds are rich in iron.

As for its medicinal value, at least three different constituents in bitter gourds have been reported to have hypoglycemic (blood sugar lowering) or other actions of potential benefit in diabetes mellitus.

Two bitter gourd proteins have been shown to inhibit the AIDS virus and an as yet unidentified constituent in bitter gourds may benefit people with psoriasis.

It is also an excellent natural remedy for the common cold, works in only 3-5 days.

A component in the seeds has recently been found to have immunosuppressive properties and may be beneficial to people with autoimmune diseases.

Eating Bitter gourd the Bengali Way: As with all other bitter foods, bitter gourd preparations are always eaten at the start of a Bengali meal with plain boiled rice. Some of the traditional ways of cooking this vegetable in Bengal include deep frying bitter gourd slices, adding bitter gourd to Moong dal, boiled bitter gourd mashed with potato, and the most famous of all a light stew of bitter gourd and other vegetables known as Shukto. Green bitter gourds are also enjoyed as parts of other vegetable curries for example stir fried with potatoes or curried with eggplant and onions.

When bitter gourds become ripe they turn orange and the seeds turn red, these ripe bitter gourds are also eaten grilled and then mashed. Serving bitter foods at the beginning of a meal helps get digestive juices flowing for the rest of the meal, which if it is a Bengali meal, can be a long, elaborate and sumptuous affair!

Korola Shorshe (Bitter gourd curried in mustard sauce)

Ingredients-

Bitter gourd-500 Gms
Kala jeera seeds-10 Gms
Chopped green chillies-10 Gms
Mustard oil-15 ml
Mustard seeds-50 Gms
Dried red chilli-1 no
Lemon juice-3 tbsp
Salt- to taste

1. Cut bitter gourd into small pieces. 2. In a pan heat some mustard oil and fry some "kala jeera". 3. Add some chopped green chili peppers. 4. Next add the bitter gourd and fry in this spiced oil.5. Blend a smooth paste of mustard seeds, salt and dried red chili in some water.6. Add this to the bitter gourd in the pan.7. Add salt to taste and lots of freshly squeezed lemon juice.8. Boil until the bitter gourd is cooked and most of the water has evaporated. 9. Add a little mustard oil at the very end.10.

Enjoy with plain boiled rice as a starter.

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