Bitter gourd (Momordica charantia)
Bitter gourd is one of the most popular vegetables in Kerala. The fruits have high nutritive and medicinal value. This is a special variety named 'kakkad local'. The cultivation cycles are in the months august_ September and February to march.
Specialties: kakkad local variety is cultivated mostly in piravom_ pampakuda area in Ernakulam district. This bitter gourd is also known as onakoor pavakka. In this variety, spines are less and less bitter than known varieties. Its color is white and the average weight is 750gram. In this area, farmers produce the variety and are marketed mainly through swasraya karshaka samithi.
Staking and trellising
Bitter gourd grows very fast and vines elongate rapidly in two weeks after planting. "pandals" of 1.5 meter are erected using wooden stakes, GI pipes or other sturdy materials. When the plant start vining, steel wires/strings preferably coated with rust-free materials like plastic or paper bags are used to connect these stakes to which coir or plastic ropes are tied in a criss-cross manner, thus forming a net. An ideal method of irrigation is furrow irrigation. Bitter gourd is a cross-pollinated crop. Insects and beehives ensure good pollination and avoid the need for hand pollination. Fruitfly is the most destructive insect and to control this we cover fruits with polythene bags or bury infested fruits. It can be efficiently controlled by pheromone trap. Bitter gourd is harvested after 90 days after planting.
Bitter melon is generally consumed cooked in the green or early yellowing stage. The young shoots and leaves of the bitter melon may also be eaten as greens.
In Chinese cuisine, bitter melon (Chinese: 苦瓜, pinyin: kǔguā or kugua) is valued for its bitter flavor, typically in stir-fries (often with pork and douchi), soups, dim sum, and herbal teas (gohyah tea). It has also been used in place of hops as the bittering ingredient in some beers in China and Okinawa.[3]
Bitter melon 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 the dishes thoran/thuvaran (mixed with grated coconut), mezhukkupuratti (stir-fried with spices), theeyal (cooked with roasted coconut) and pachadi (which is considered a medicinal food for diabetics). Other popular recipes include preparations with curry, deep-frying with peanuts or other ground nuts, and pachi pulusu, a soup with fried onions and other spices. In Karnataka bitter melon is known as hāgalakāyi (ಹಾಗಲಕಾಯಿ) in Kannada; in Tamil Nadu, it is known as paagarkaai or pavakai (பாகற்காய்) in Tamil. In these regions, a special preparation called pagarkai pitla, a kind of sour koottu, is common. Also commonly seen is kattu pagarkkai, a curry in which bitter melons are stuffed with onions, cooked lentil and grated coconut mix, then tied with thread and fried in oil. In the Konkan region of Maharashtra, salt is added to the finely chopped bitter gourd, known as karle (कारले) in Marathi, and then it is squeezed, removing its bitter juice to some extent. After frying this with different spices, the less bitter and crispy preparation is served with grated coconut. Bitter melon is known as karate (Konkani:कारांतें) in Goa; it is valued for its health benefits and used widely in Goan cuisine.
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