Bitter Melon or Gourd

Bitter gourd/Karela/bitter melon: great detox for the liver after eating heavily. Also the best vegetable for healing the liver and pancreas, making it GREAT for diabetes and lowering blood sugar. It contains polypeptide-p, a plant-based insulin which lowers the blood sugar; it also lowers bad cholesterol. Since it purifies the liver and blood and contains zinc, it is excellent for clearing up acne, eczema and psoriasis. A compound found in bitter melon called "Mamordica Charantia" strengthens the antioxidant activity of enzymes in the liver, helping it to rid the body of accumulated toxins. Bitter gourd is one of the best vegetables for treating obesity as it can break down old fat cells and prevent the formation of new ones! And finally, it reduces the risk of cancer and even prevents cataracts and helps eyesight due to its high levels of beta-carotene and Vitamin A. Whew! 

Here are 2 recipes. The first is OK but I found it difficult to eat because it was so bitter. The second recipe was developed by Vaidya Mishra’s wife Melina and is quite delicious. 

Recipe #1 

Just slice it into rounds. Melt some ghee and add some turmeric, cumin, fennel, coriander and a teaspoon of freshly grated ginger. Sauté a minute, then add water to cover. Simmer, stirring occasionally for about 25 minutes. If you can get used to its very bitter taste your liver will thank you! Eat the outer skin and spit out the seeds.

Recipe #2 - new and improved:

There are two types of bitter melon - Indian (spikier) and Chinese ( smoother). The Indian or spiky one is more medicinal.  If you cannot find these in your grocery Chandhi makes a powdered soup.

This is how I make enough for 2 people:

Chop into bite-size piece 2 good sized bitter melons. Then cover with water and boil for 20-30 minutes until it is soft.

In a heavy frying pan add ghee and your spices - turmeric, fenugreek seeds, cumin, ADJWIN, curry leaves and Thai chillies to taste (3-4 for my taste buds)  Quickly saute the spices and then add the cooked melon with water. Add 1 teaspoonful of ground coriander seed. This is important as the Coriander binds the toxins released by the Kerala and helps to eliminate them.  Keep cooking on low heat with a lid until the water cooks down. You are done.

Just before serving add a heaping teaspoonful ( or more) of Vaidya’s Tamarind with Amla paste.  This makes the bitter melon delicious and easy to handle the bitter taste.