How to Make Bitter Gourd Less Bitter – Simple Tips & Tricks!

 

Reducing the bitterness of bitter gourd (มะระขี้นก) can make it more palatable while retaining its health benefits. Here are some effective methods:

1. Salt Treatment (Most Common Method)

• Slice or chop the bitter gourd and sprinkle salt generously.
• Let it sit for 15–30 minutes. The salt draws out bitter juices.
• Rinse thoroughly under running water and squeeze out excess moisture before cooking.

2. Blanching in Hot Water

• Boil water and add a pinch of salt or sugar.
• Add sliced bitter gourd and blanch for 2–3 minutes.
• Drain and rinse with cold water to stop cooking.

3. Soaking in Yogurt or Buttermilk

• Soak sliced bitter gourd in yogurt or buttermilk for 20–30 minutes.
• The lactic acid helps reduce bitterness.
• Rinse and pat dry before cooking.

4. Sugar or Jaggery Soaking

• Toss bitter gourd slices with 1 tsp sugar/jaggery and let sit for 15 minutes.
• The sweetness counteracts bitterness.
• Rinse before use (optional).

5. Remove Seeds and White Pith

• The inner white pith and seeds are the most bitter parts.
• Scrape them out thoroughly before cooking.

6. Cooking Techniques to Mask Bitterness

• Stir-frying with spices (cumin, turmeric, chili) helps balance bitterness.
• Cook with acidic ingredients (tomatoes, tamarind, lemon juice).
• Pair with strong flavors (garlic, onions, coconut, or peanuts).
• Deep-frying or roasting reduces bitterness and adds crispiness.

7. Choose Younger, Smaller Gourds

• Younger bitter gourds are less bitter than mature ones.
• Look for bright green, firm gourds with fewer ridges.

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