The skin of bitter gourds is thick, lumpy, and rough. The flesh is white, solid, dense, and crisp. Baby bitter gourds have a bitter, vegetal flavour and are watery and crunchy. They're ideal for frying, boiling, pickling, baking, and sautÃ©ing. To minimise bitterness, boil the vegetable slices and preserve them in a mixture of vinegar, turmeric, and salt. Cook them with coconut milk, cumin, coriander, and chilli in stews, soups, and curries.
What you get
- 100% OrganicÂ Karela/Bitter Gourd
- Refrigerate any leftovers.
- TIO Farms, Nashik