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

Discover how to make bitter gourd less bitter with simple tips from HuaHinServices! Our guide shows easy methods to enjoy this healthy vegetable without the strong bitterness. Perfect for your Hua Hin organic garden and kitchen. Visit us for more tips!

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.

Bitter Gourd in Thailand: Eating It Green, Ripe, and the Truth About the Seeds

Yes — in Thailand, bitter gourd (มะระ — Momordica charantia) is almost always eaten green, when it’s firm and less bitter.

When it ripens and turns yellow/orange, the flesh becomes softer, less bitter, and sweeter, but it’s not commonly used in Thai cooking because the texture and flavor are quite different from the usual dishes. Still, it’s edible and sometimes used in pickles, jams, or eaten fresh in other cultures.

The ripe seeds are coated in a bright red aril (the soft covering) that is sweet and edible in small amounts. However:

• The seed inside the aril is not normally eaten raw — it contains compounds that can be toxic or cause digestive upset if consumed in quantity, especially in children.

• Cooking can reduce these risks, but in Thai kitchens, the seeds are usually discarded.

So in short:

• Yellow fruit: edible, but unusual in Thai cuisine.

• Red seed coating: edible and sweet.

• Seeds themselves: best avoided raw.

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