Benefits of Bitter Taste – Part 2 (More Recipes)

By Travellingtheworld

In my previous post, I had described the importance and benefits of bitter taste in our food.

That post, The Benefits of Bitter Taste, I had outlined that while western cooking has gone so mild in bitter taste (except perhaps for coffee), this taste plays a significant role in Asian cooking (and medicine).

Indian cooking traditionally assigns are six tastes - pungent, salty, sour, bitter, astringent, and sweet. We don't have the umami flavor.

From the time I started enjoying food, I had heard about the need for a "balanced diet", particularly for lunch (perhaps because lunch was the most important of the meals?). There is rice - as the centerpiece of the meal - and then a few curries, including something that is bitter. The sweet flavor, of course, comes from the dessert.

We were told that bitter flavor "purifies blood" and can contain diabetes.

Bitter taste also plays a role in Chinese cooking and Chinese medicine.

So, here are some recipes for bitter gourd. I use the type of bitter gourd that is more common in South Asia, with thorn-like extensions and ridges.

Bitter Gourd (Bitter Melon)

Bitter Gourd (Bitter Melon) Thick Curry

  • ½ bitter gourd, cut along the length, inside diced into small pieces and seeds removed
  • 1 red tomato, diced fine
  • ½ onion, sliced lengthwise
  • 5 curry leaves
  • ¼ tbsp. of curry powder (optional)
  • 4 tbsp of coconut milk
  • 1 cup of water
  • Salt to taste
Bitter Gourd Curry Cooking Method

Add all the ingredients in a pot and bring it to a boil. Let it simmer. The bitter gourd, as the name suggests, is bitter but longer simmering will soften it and make a dent in the bitterness. You can also add more coconut milk and tomatoes to reduce the bitterness but then the purpose of the dish will be lost.

Bitter Gourd Thick Curry (sauteed in oil)

  • ½ bitter gourd, cut along the length, inside diced into small pieces and seeds removed
  • 1 red tomato, diced fine
  • ½ onion, sliced lengthwise
  • 5 curry leaves
  • ¼ tbsp. of curry powder
  • 2 tbsp of oil (preferably olive oil)
  • Salt to taste
Optional:
  • 4 tbsp of coconut milk
  • ¼ cup of water
Bitter Gourd Sauteed (video) Cooking Method
  • Sauté the sliced bitter gourd pieces until they are brown and turn slightly crispy.
  • Add the onions and sauté for a minute.
  • Add the rest of the ingredients and sauté.
  • Close the lid.
  • Ensure it doesn't burn.
  • If desired, add the optional ingredients and cook for a few minutes.
  • Dish is ready.

Bitter Gourd (Bitter Melon) Salad

  • ½ bitter gourd sliced fine
  • 3 shallots diced fine
  • 2 tomatoes, diced fine
  • 1 green chilli, cut fine (optional)
  • ½ lime juice
  • Salt and pepper to taste
Bitter Gourd Salad (Bitter Taste)

Mix all the ingredients well.

Bitter Gourd (Bitter Melon) Salad (deep fried)

  • 1 bitter gourd sliced fine
  • 3 shallots diced fine
  • 1 green chilli, cut fine.
  • ½ lime juice
  • Salt and pepper to taste
Fried Bitter Gourd Salad (Bitter Taste) Cooking Method
  • Deep fry the bitter gourd. It should be crisp.
  • When they have cooled down, add all the ingredients and mix well.
  • The deep frying makes a dent in the bitterness.