I am trying to learn to love this veggie. In our Filipino language we call this ampalaya. Always known to be quite bitter so it is an acquired taste. To cook it, you have to remove the seeds and pith. To help temper down the bitter taste we blanch it a few minutes, sometimes with salt, or to temper further the bitter aspect, we use coconut milk, works quite good. It is good for blood disorders and diabetes.
The leaves of bitter gourd is also used when we cook boiled chicken with green papaya or chayote; it is also used when we saute mungbeans with shrimp. The leaves can also be boiled and taken like tea.
