Bitter gourd, or karela, often gets a bad reputation because of its strong bitter taste—especially among children. But this humble vegetable is packed with health benefits and deserves a place in your diet. Not only is it used in everyday cooking, but it’s also a powerful ingredient in Ayurvedic medicine.

According to Healthline, bitter gourd is rich in essential nutrients like:

• Fiber

• Vitamin C & A

• Iron, Calcium, Zinc

• Magnesium, Phosphorus, Potassium

• Plant compounds like gallic acid, chlorogenic acid, catechin, and epicatechin

It also possesses anti-inflammatory, anti-cancer, anti-diabetic, antibacterial, and anti-obesity properties, as noted by the National Library of Medicine. So why let a little bitterness keep you from enjoying this superfood?

Here’s how to reduce its bitterness and make a delicious dish that even the fussiest eaters will enjoy!

• Lightly peel the bitter gourd and cut it into thin slices.

• Let the slices sit in sunlight for 2–3 hours. This helps reduce moisture and some of the bitterness.

• Mix turmeric and salt into the sliced bitter gourd.

• Place the slices in a mesh strainer or colander for about 30 minutes.

• This process draws out excess water (and bitterness) from the vegetable.

• Optionally, apply lemon juice to the slices and let them sit for 30 minutes. The acidity helps neutralize the bitterness even further.

• Bitter gourd slices

• Mustard oil

• Cumin seeds

• Chopped onions

• Green chilies

• Ginger-garlic paste

• Coriander powder

• Fennel seed powder

• Amchur (dry mango) powder

• Red chili powder

• Salt to taste

Adding slightly more onions and amchur helps balance out the bitterness and enhances the flavor. You can also sprinkle a bit of jaggery at the end for a sweet-sour balance (avoid this if diabetic).

With just a few simple tricks, you can turn the most bitter vegetable into a flavorful and healthy dish. So next time, don’t avoid bitter gourd—embrace it with these easy tips, and you’ll be surprised at the compliments you get!