@DeepPatel-lz8fj
Hey, here in India we call it 'Karela', we toss it in oil with spices and stuff and kinda make a dry curry out of it, it's generally eaten with chapathi and lentil soup!
@richardromaine8639
"The more bitter it is the better ot is for you" Me becoming and indestructible intangible being after chugging down everclear
@esack123
If you cook it till it's really brown and caramelised it's really good.... Caribbean style
@livingsimplywithcj7878
In the Philippines, we call that ampalaya. We usually saute it with scrambled eggs. Or with other vegetables like squash and string beans.
@mihopoelman4096
In Okinawa Japan, we call it Goya. We sauté it with sliced pork, eggs and crumbled tofu. Season with soy sauce, oyster sauce, sake and sesame oil. Bitterness enhances the flavor of the dish. Really good.
@thatdudecancook
It kinda reminded me of rapini aka broccoli rabe, personally, I can appreciate bitter vegetables but I can also see how a lot of people may not be able to handle this bitter melon.
@ausatali3558
Fairly common here in Pakistan. They're delicious when you cook them Pakistani/Indian method with mincemeat, ground meat or potatoes. It's one of my favorite dishes.
@alishahid292
Those “corn nuts” (seeds) show that those you had are old. You want to pick the ones that aren’t fully green but light green it’s bits and dark in others. Good for diabetic people and drinking it juice is very good gift health
@badgerp-chanqueen7707
At Malaysia, this known as peria. It is good for health. People with diabetes take this into their diet. I recommended.
@niavicky
1. use unripe(more greenish) or small ones. 2. cut & clean it according to your needed size. 3.cut long strands of onion 🧅. 4. cut some green chilies. 5. add oil in utensil acc. to your need or main ingredient. 6.toss all ingredients in oil & start cooking it ,add salt to it. 7. stir fry all of it until everything becomes soft to cut by spoon. 8. ready to eat 🤤🤤
@anagh4802
its actually pretty good if u fry it longer with a lot of onions and a little bit of potatoes. The sweetness from the onions balances the bitterness of the bitter-melon.
@ritzbrecio
The trick for me is thinner slices. they can hold their crunch better than you'd think. Saute onions and garlic, then 3-5min with a dash of oyster sauce(optional) on high with the melons, then off heat. Salt to season last. Adding salt last seems to lock in the bitterness thus taming overall bitterness. Always served with fresh steamed rice.
@chrisshazard
In the caribbean it’s locally known as ‘Caraille’ “Car-rye-Lee”
@akhlism.marifat9204
In Indonesia we call it Pare. We like it (and I think SEA people generally eat it too) but not all people can stand the bitterness. That's why there are cooking techniques for it to reduce the bitterness. I think the bitter taste is much better than broccoli though.
@hazzyh5726
I live in the UK and I find it interesting that its called so many different names. But I know it as margoze from my family in Mauritius 🇲🇺 🦤
@marinepilotchris3048
This is great for diabetes management. I was able to lower my HbA1C to pre-diabetes levels by having a daily slice of Bitter Melon mashed up. It’s otherwise known as Bitter Gourd. Not very nice tasting when raw but it has fantastic health benefits.
@CS-vx5ox
Look up bitter melon soup. It’s a Vietnamese soup with ground pork, mushrooms and glass noodles stuffed inside the bitter melon. Super healthy good stuff
@joshuafernando8161
In srilanka we usually deep fry it and slice chilis, tomatoes and onions and add lemon juice and salt and mix the bitter squash in it
@pchin388
Loooooove bitter melon!!!😋😋😋😋🇯🇲🇯🇲🇯🇲🇯🇲🇯🇲
@Legacy_125