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A staple of Chinese and Indian cooking, these gourds (botanically, Momordica charantia) with skin like toads grow on climbing vines that can reach 12 feet.
Scrub the bitter melon clean and trim the ends. Halve the melon lengthwise and scoop out the seeds with a spoon. Cut each half crosswise into 1/16-inch-thick half-moon slices.
Cut the bitter melon in ½ lengthwise. Use the tip of a large spoon to scrape out the seeds and fibrous material in the middle. Slice the bitter melon crosswise to ¼ inch thickness and place it in a ...
Bitter melon lives up to its name, ... Cut the bitter melon in half lengthwise then scrape out and discard the seeds and the pith. Cut the melon on the diagonal into slices about 6mm (¼in) thick.
Prepare the bitter melon: Cut it lengthwise in half, scoop out the seeds and slice on an angle one-fourth-inch thick (you should have about 3 cups).
BITTER MELON STEW. Adapted from Jayashree Iyengar, Popping Mustard Seeds . 2 bitter melons ; 1/2 cup toor dal or channa dal, rinsed and drained ; 1/2 tablespoon vegetable oil ; 1/2 teaspoon black ...
Cooked more like a vegetable than a fruit, bitter melon is a common ingredient in Indian stews and curries, Japanese and Chinese stir-fries, sauteed Filipino dishes and fried snacks.
Removing the seeds and cooking the bitter melon will help lessen the bitterness. If eaten on a salad, many people will boil the melon first. Store melon in a tightly closed container or bag in the ...
As a child in Manila, Mr. Valdez didn’t care for bitter melon, an oblong summer squash, also known as bitter gourd, with a wrinkly, ridged surface and spongy seed pocket.
Bitter melon, which is cooked like a vegetable and has seeds like a fruit, stops cancer cells in their tracks, Saint Louis University research found.
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