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Bitter gourd is commonly eaten throughout India. In North Indian cuisine, it is often served with yogurt on the side to offset the bitterness, used in curry such as sabzi or stuffed with spices and then cooked in oil.
In South Indian cuisine, it is used in numerous dishes such as thoran / thuvaran (mixed with grated coconut), pavaikka mezhukkupuratti (stir-fried with spices), theeyal (cooked with roasted coconut) and pachadi (which is considered a medicinal food for diabetics), making it vital in Malayali's diet.
(Info: Wikipedia)
In South Indian cuisine, it is used in numerous dishes such as thoran / thuvaran (mixed with grated coconut), pavaikka mezhukkupuratti (stir-fried with spices), theeyal (cooked with roasted coconut) and pachadi (which is considered a medicinal food for diabetics), making it vital in Malayali's diet.
(Info: Wikipedia)
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