Bitter Gourd Recipe

Indications

• It balances 'pitta' and 'Kapha'
• Does not increase 'Vata'
• It is bitter and pungent in taste.
• Pungent in 'vipaka' (taste after digestion)
• Hot in potency
• Light to digest
• Produces dryness
• Increases the appetite
• It is not an aphrodisiac

Specially indicated in -

• Anorexia
• Bleeding diseases
• Anemia
• Ulcer
• Worms
• Breathing difficulty
• Asthma
• Cough
• Diabetes
• Urinary stones
• Skin diseases
• Fever
• Gout
• Rheumatism
• Jaundice
• Spleen disorders
• Rich in Vitamin C, potassium, copper, iron and also in phosphorus and sodium, alkaline salts, insulin
• It effectively lowers blood sugar
• Its potency is more than the medicines. So it may lower the efficacy of medicine. So it is not advised during medication especially during the mineral ones.

Botanical name: Momordica charantia
Tamil name: Medi pagal kai
Sanskrit name: karavella
Hindi name: Karela
English name: Bitter gourd

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The smaller varieties are the best ones.

Preparation

Ingredients

Bitter gourd - 250 gm
Mung dhal - 50 gm
Coconut oil - 5 ml
Pepper powder - 1 spoon
Cumin powder - 1 spoon
Coriander powder - 1 spoon
Mustard - 1 tsp
Asafoetida - 1 pinch

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Method

The vegetable is cooked with dhal to which salt is added and mixed well. Cumin powder, pepper powder and coriander powder are added and mixed well. It is then seasoned with mustard and asafoetida in coconut oil, and dressed with curry leaves and coriander leaves.

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Glossary

Vipaka - The taste of the food changes after it is digested. This changed taste is termed as 'vipaka'.