Bitter gourd (karela) is widely known for its health benefits. But its strong bitter taste makes many people avoid eating it. While this bitterness is linked with its medicinal properties.
It becomes a serious reason. Why do children, teenagers, and even adults dislike karela dishes? As a result, many people search. How to reduce bitter gourd bitterness without knowing its nutritional value.
Bitter gourd has been used in Ayurveda for centuries. It is rich in fiber, iron, antioxidants, and plant compounds. that help our digestion and overall health. Bitter gourd has many health benefits. Yet, its strong bitterness makes it unpopular. This is especially true for kids. It is also true for Gen-Z youth. These groups usually prefer milder flavors.
There is good news. You can use simple kitchen techniques. These methods remove or reduce the bitterness. They also keep the vegetable’s taste and nutrients. This article will teach you practical methods. You will learn how to reduce the bitterness before cooking. This makes bitter gourd easier to eat. It also makes it more enjoyable for everyone.
Remove the Bitter Gourd Bitterness
These are the 6 effective ways to remove the bitterness of bitter gourd.
1. Use Salt
The most effective method is use salt. It can naturally reduce bitterness in bitter gourd. Begin by cutting it into thin pieces. Next, apply salt thoroughly and let it sit for 15 to 20 minutes. During this time, the salt draws out the bitter compounds from the gourd. After waiting, rinse the pieces by washing and squeezing them lightly.
This method is the most effective way to prepare the vegetable. It ensures the bitter gourd cooks quickly and tastes much better.
2. Soaking in curd/lemon/vinegar/tamarind water
Soak the bitter gourd to reduce its bitterness naturally. You can use several common household ingredients. Curd, lemon juice, vinegar, or tamarind water are all highly effective options. Along with the addition of salt, curd is particularly helpful in removing the vegetable’s strong, bitter taste. For this method, you simply soak the cut pieces of bitter gourd in curd for a period of time.
The natural enzymes present in curd, such as lactic acid, work to soften the vegetable’s texture. This process also removes a significant portion of the bitterness. The result is a much more pleasant taste while still preserving the food’s nutritional value.
Ultimately, this is a simple kitchen technique that maintains both the health benefits and the improved flavor of the bitter gourd.
3. Blanching in Salt Water
This is one of the best ways to mitigate the bitterness of bitter gourd taste. Begin by boiling it in lightly salted water for five to seven minutes. This process, known as blanching, slightly softens the vegetable. After boiling, drain and discard the water used. The main purpose of boiling bitter gourd is to reduce its bitterness and draw out its harsh flavors, resulting in a more balanced ingredient.
Once completed, the blanched bitter gourd is versatile and ready for your preferred cooking method. You can now fry it, stuff it with fillings, or incorporate it directly into a curry.
Also read this: Chia Seeds for Weight Loss: How You Can Lose Weight Naturally With Soaked Chia Water.
4. Using Onions and Spices
You can naturally reduce the bitterness of bitter gourd by sautéing it with onions, garlic, and spices. Onions add a balancing sweetness that greatly improves the flavor. When cooked this way with aromatic spices, like onion, ginger, and garlic. The result is so delicious that the dish can even become a favorite for children.
5. Balance Bitterness When Cooking
In the 5th step, to make bitter gourd less bitter. Start by preparing a flavorful onion and tomato base when cooking. This sweet and tangy method helps to soften the vegetable’s strong taste. Before cooking, you can also coat the slices in roasted gram flour. Lightly roasting the flour first adds a pleasant, nutty flavor and further reduces bitterness.
Finally, as the dish simmers, stir in a small amount of jaggery. This natural sweetener perfectly balances any remaining bitterness.
Together, these steps transform bitter gourd into a delicious dish. The result is a well-rounded and enjoyable flavor where no single taste overpowers the others.
6. Remove Seeds and Outer Skin
The main challenge with karela (bitter gourd) is managing its intense flavor. The seeds and white inner pith contain the highest concentration of bitter compounds. To reduce this, first slice the gourd lengthwise. Use a spoon to thoroughly scrape out and discard this entire spongy core and the seeds.
When peeling, practice restraint. Only remove the thin, outermost green skin. Over-peeling removes the flesh that holds the vegetable’s texture and nutrients. A light scrape with a knife or vegetable peeler is sufficient. This balance minimizes bitterness while preserving karela’s character for your recipes.
References
- NDTV Food
- Times of India Food
- Healthline (Nutrition angle)
FAQ’s
Q1. Is it good to remove bitter gourd bitterness?
Yes, it is a common practice to reduce bitterness from bitter gourd, especially for those who are not used to its pungent taste. Although bitterness has health benefits, balancing it makes the dish more enjoyable, especially for children and first-time cooks.
Q2. How to reduce bitterness from bitter gourd while cooking?
You can reduce the bitterness by roasting bitter gourd with onions, garlic, and spices. The natural sweetness of onions helps balance the flavor, and the spices enhance the taste. This method makes bitter gourd more delicious and more appealing to everyone.
Q3. How to remove the bitter taste from curry?
If your curry has become too bitter, add some jaggery or lemon juice to balance the taste. You can also add more onions or tomatoes and cook the curry for a longer time to reduce the bitterness.
Q4. Is it beneficial to soak bitter gourd in salt water overnight?
Yes, soaking chopped bitter gourd in salt water overnight or for a few hours is an effective way to reduce the bitterness. Salt draws out the bitter juice, making the bitter gourd taste milder before cooking.
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