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Vegetables · Squash & gourds

Bitter melon

Warty green gourd (karela, ampalaya) with a strong bitter taste; stuffed, fried or stir-fried.

Also called: bitter gourd, ampalaya, karela, balsam pear, mướp đắng, khổ qua

Around the world: ampalaya (tl) · karela (hi)

1 recipe with it

What it is

Bitter melon is an elongated gourd with bumpy, ridged green skin and white flesh around a spongy, seedy core. Indian karela is small, spiky and dark; Chinese types are paler and smoother. It is markedly bitter, which salting, blanching and frying moderate.

Momordica charantia

How it’s used

  • Stuffed and fried (bharwa karela)
  • Stir-fried with egg or black beans
  • Filipino pinakbet and ampalaya with egg
  • Okinawan goya champuru
  • Thin crisp fried slices

Characteristics

Taste
Strongly bitter, with a green, cucumber-like freshness.
Texture
Crisp; softens when cooked.
When cooked
Salting and squeezing slices, or blanching, reduces bitterness; scoop out pith and seeds.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Suitable for frying

Storage

Refrigerated. Refrigerate in a bag and use within a few days, before it turns yellow.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Eating large amounts may upset the stomach; people who are pregnant are often advised to avoid it.

Nutrition per 100 g

Energy
17 kcal
Protein
1 g
Carbohydrate
3.7 g
Fat
0.17 g
Fibre
2.8 g
Sugars
— g

USDA FoodData Central: Balsam-pear (bitter gourd), pods, raw.

Related ingredients

Recipes with bitter melon

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