How do you prevent bitter gourd from going soft?

Question

Learn how to prevent bitter gourd (karela) from going soft. Get simple storage tips to keep it firm, fresh, and ready for your favorite dishes.

Answer 1

To prevent bitter gourd from going soft, salt it generously and let it sit for at least 30 minutes to draw out excess moisture before cooking. This firms up the flesh and reduces bitterness.

Detailed Explanation:

Bitter gourd, also known as karela, can become soft and mushy during cooking if not properly prepared. The key is to remove excess moisture and reduce its inherent bitterness. Here's a step-by-step guide:

1. Preparation: Wash the bitter gourd thoroughly. Cut off both ends and slice it lengthwise. Remove the seeds and the pith (the white spongy part) using a spoon. The pith contributes to the bitterness.

2. Salting: Generously sprinkle salt all over the sliced bitter gourd, ensuring every piece is coated. Salt helps to draw out moisture through osmosis.

3. Resting: Place the salted bitter gourd in a colander or on a plate lined with paper towels. Let it sit for at least 30 minutes, or even up to an hour. You'll notice moisture accumulating.

4. Rinsing (Optional): If you find the bitterness too strong, rinse the salted bitter gourd under running water. However, keep in mind that rinsing will also remove some of the salt, so you may need to add more during cooking.

5. Squeezing: Gently squeeze the bitter gourd to remove any remaining excess water. This step is crucial for preventing it from becoming soft during cooking.

6. Cooking: Now you can cook the bitter gourd according to your recipe. Because it has been pre-treated, it will retain its shape and texture better.

Pro Tip:

Don't overcrowd the pan when cooking bitter gourd. Overcrowding lowers the pan's temperature, leading to steaming instead of frying, which can make it soft. Cook in batches to ensure even browning and crispness.