[ Diabetes Type 2 ]

My Bittermelon Page!

Bitter melon, also known as karela, is one of nature’s gifts that give hope to people who are facing with malignant diseases. He described bitter melon as cool in nature, bitter in taste and with proven healing properties of expelling evil heat, sharpening vision, improving liver function, promoting heart health and expelling toxic effects in the body. However, this bitter vegetable is packed with amazing nutrients and is excellent for diabetic patients. Bitter gourds, which can be crunched up raw or cooked into stews and curries, come in many shapes, sizes, and colors: green, white or yellowish; oblong or round; large or very small. The longest bitter melon is around 8 to 20 inches long while there are also tiny varieties which are only a few inches long. So bitter gourd was cooked often at home and as far as i remember i didn’t have fuss eating them then too.I actually feel surprised when people say they just hate bittergourd. Similarly, other ingredients such as other vegetables and broth also contain water.

If every new study is distorted and exaggerated to suggest that it puts everything we thought we knew up until yesterday into question, it propagates perennial doubt, distrust, and confusion. There are several different varieties of bitter melon which differ from country to country, but the fruit remains a favorite in Okinawa, Japan, China, India, Pakistan, Thailand, Nepal and Bangladesh. There is about 296 milligrams of potassium in 100 grams of fresh bitter gourd, the Nutrition-and-You website calculates. Frank the proper way to prepare this vegetable is by diluting its juice 5% in water.If you don’t do that the bitter gourd will destroy your cancer cells to 90% or 98%. Although the seeds, leaves, and vines of bitter melon have all been used, the fruit is the safest and most prevalent part of the plant used medicinally. Its fruit is elongated in shape and looks like a warty cucumber or zucchini. Cut each half lengthwise once again into two.

Add the curry leaves to the onions. And as a testament to the growing belief in its medicinal properties, there’s a plethora of bitter gourd pills, capsules, and teas available for sale on the Internet. Buying bitter melon in supplement form is easy. Discard it. Eating Bitter Melon the Bengali Way: As with all other bitters foods, bitter melon preparations are always eaten at the start of a Bengali meal with plain boiled rice. Some of the traditional ways of cooking this vegetable in Bengal include deep frying bitter melon slices, adding bitter melon to Moong dal, boiled bitter melon mashed with potato, and the most famous of all a light stew of bitter melon and other vegetables known as “Shukto”. What does bitter melon taste like?

Do not eat more than a couple ounces of bitter gourd per day, because eating too much can lead to diarrhea and an upset stomach. Just like it was aforementioned! If you are using green bitter melons, boil them and then mash them. However, it shouldn’t be consumed in excess because it can cause abdominal pain and diarrhea. Adding some mashed boiled potatoes to this also tastes good and helps reduce the bitterness. Add the onions along with little salt and saute till tender. Mash until there are few or no lumps and just scoop out a serving.

Serve with plain boiled rice as a starter. Stir in between.Let the gravy thicken. Mix in salt, mustard oil and chopped chili peppers (red or green) as seasoning. Again you may leave out the seeds if you wish. Although research on the matter is labeled as insufficient, it is believed that bitter melon can successfully battle skin infections due to its ability to cleanse the blood from toxins. 1. Most vegetables and fruits are best eaten when they are ripe but not bitter gourds.

Leave to sit for 5 minutes. 2. Meanwhile heat oil for deepfrying in a karai or wok. Bitter gourd is available in almost all Indian stores, if not fresh you could find frozen ones. 3. Again you may remove the seeds if you like before eating. So to get the authentic taste add more jaggery ,tamarind n chilli.

Very delicious! 1. An in vitro study conducted by Dr. 2. Lightly stir fry cubes of bitter melon and onion slices flavored with cumin seeds, chopped red/green chillies and grated ginger in some vegetable oil or even better in some ghee. 3. Add this to the boiling dal, also add salt and some turmeric powder.

4. Boil until both bitter melon and dal are fully cooked. 5. Serve with rice as a starter, this is a thick dal, not a watery one. 1. Heat oil in a vessel, fry plenty of sliced onions. 2.

But there are many more secrets to this vegetable look-alike that Chinese and Okinawan centenarians love. 3. Add cubed eggplant (brinjal/aubergine) and cubed bittermelon (equal amounts). 4. Stir fry for a few minutes then add salt and a little water if needed, cover and simmer til veggies are cooked (should not have much gravy). 5. Serve with plain boiled rice as a starter.

1. Chop bittermelon, potatoes and onion. 2. Heat some oil in a frying pan 3. Fry a crushed dry red chili pepper in this oil 4. Now add the veggies and a little turmeric powder. Stir fry for several minutes 5.

Add salt, mix, then cover pan and allow to cook on low heat until the veggies are done. 6. Serve with plain boiled rice as a starter. 1. Dice the following vegetables: bittermelon, potato, horse radish (mooli), plantain (green banana), eggplant (brinjal/aubergine), kochu (taro). 2. Stir fry each vegetable seperately in some oil and keep aside.

3. Grate some ginger and grind 1 teaspoon of mustard seed. 4. Fry some “bori” (mung dal wadi) and also keep aside. 5. Now heat some oil in a large vessel, add 1 tablespoon of panch phoron and wait for it to sputter. Then add the ginger and mustard seed paste.

6. Add all the vegetables and bori, stir to mix the ingredients well. 7. Add salt and sugar (this dish is supposed to be slightly sweet) 8. Add water and bring to boil, cover and simmer untill veggies are cooked. 9. Add a tablespoon of ghee at the very end.

10. Serve at room temperature with plain boiled rice as a starter. 1. Cut bittermelon into small pieces. 2. In a pan heat some oil and fry some “kala jeera”. 3.

Add some chopped green chili peppers. 4. Next add the bitter melon and fry in this spiced oil. 5. Blend a smooth paste of mustard seeds, salt and dried red chili pepper in some water. 6. Add this to the bittermelon in the pan.

7. Add salt to taste and lots of freshly squeezed lemon juice. 8. Boil until the bittermelon is cooked and most of the water has evaporated. 9. Add a little mustard oil at the very end. 10.

Enjoy with plain boiled rice as a starter.

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