Sunday, April 17, 2011

Culinary uses

tter melonBitter melon is generally consumed cooked in the green or early yellowing stage. The young shoots and leaves of the bitter melon may also be eaten as greens.
Bitter melon is often used in Chinese cooking for its bitter flavor, typically in stir-fries (often with pork and douchi), soups, and also as tea.

It is very popular throughout South Asia. In North India, it is often prepared with potatoes and served with yogurt on the side to offset the bitterness, or used in sabji. In Punjabi cuisine is stuffed with spices and then fried in oil. In Southern India it is used in the dishes thoran/thuvaran (mixed with grated coconut), theeyal (cooked with roasted coconut) and pachadi (which is considered a medicinal food for diabetics). Other popular recipes include preparations with curry, deep fried with peanuts or other ground nuts, and pachi pulusu (కాకరకాయ పచ్చి పులుసు), a soup with fried onions and other spices. In Pakistan and Bangladesh, bitter melon is often cooked with onions, red chili powder, turmeric powder, salt, coriander powder, and a pinch of cumin seeds. Another dish in Pakistan calls for whole, unpeeled bitter melon to be boiled and then stuffed with cooked ground beef, served with either hot tandoori bread, naan, chappati, or with khichri (a mixture of lentils and rice).

Bitter melon is a significant ingredient in Okinawan cuisine, and is increasingly used in mainland Japan. It is popularly credited with Okinawan life expectancies being higher than the already long Japanese ones.

In Indonesia, bitter melon is prepared in various dishes, such as gado-gado, and also stir fried, cooked in coconut milk, or steamed.

In Vietnam, raw bitter melon slices consumed with dried meat floss and bitter melon soup with shrimp are popular dishes. Bitter melons stuffed with ground pork are served as a popular summer soup in the South. It is also used as the main ingredient of "stewed bitter melon". This dish is usually cooked for the Tết holiday, where its "bitter" name is taken as a reminder of the poor living conditions experienced in the past.

In the Philippines, bitter melon may be stir-fried with ground beef and oyster sauce, or with eggs and diced tomato. The dish pinakbet, popular in the Ilocos region of Luzon, consists mainly of bitter melons, eggplant, okra, string beans, tomatoes, lima beans, and other various regional vegetables altogether stewed with a little bagoong-based stock.

In Nepal, bitter melon is prepared as a fresh pickle called achar. For this the bitter gourd is cut into cubes or slices and sautéed covered in oil and a sprinkle of water. When it is softened and reduced, it is minced in a mortar with a few cloves of garlic, salt and a red or green pepper. It is also sauteed to golden-brown, stuffed, or as a curry on its own or with potatoes.

In Trinidad and Tobago, bitter melons are usually sauteed with onion, garlic and scotch bonnet pepper until almost crisp.

1 comment:

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