Bittergourd (paagarkaai) is usually consumed in the green or early yellowing stage. The young shoots and leaves of the gourd may also be eaten as greens.
Bittergourd can be stir fried, cooked in coconut milk, or steamed.
Bittergourd is also used as a folk medicine to treat gastrointestinal diseases.
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It contains lectin, which is said to lower blood glucose concentration.
Bittergourd is extensively used in traditional medicine to treat many ailments, including fevers, burns, and skin problems.
As for culinary uses, every region has its own speciality made using bitter gourd.
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Now, for a recipe.
Paagarkaai Masala
Ingredients
Bittergourd: half kg
Tomatoes: 2 to 3
Big onion: 1
Tamarind: 20 gm
Turmeric powder: half tsp
Mustard seeds: 1tsp
Garam masala powder: 1tsp
Chilli powder: 1tsp
Ginger: an inch
Coconut (grated): quarter cup
Oil: 50 ml
Salt: to taste
Sugar: to taste
Method
Cut onion, mince ginger, chop tomatoes and keep aside.
Cut bittergourd into small, round pieces, apply salt on them and set aside for half-an-hour.
Grind the coconut, and soak tamarind in 50 ml water.
Heat oil in a pan, and temper with mustard seeds and broken red chillies.
Then, add the onion and fry till transparent.
Add ginger and chopped tomatoes and cook till they turn pulpy.
Drain water (if any) from the bittergourd and add to the masala; fry for a few minutes.
Add turmeric powder, chilli powder and tamarind water.
When the gourd changes colour, add sugar, salt and enough water to cover the pieces.
Close with a lid, reduce flame, and cook till the gourd turns soft.
When the gravy thickens, add the ground coconut, boil for one minute, and remove from fire.
Garnish with curry leaves and serve hot.
Chef Baskar Ramdass, Sr. Sous Chef, The Park, Chennai.