Indian Bitter Gourd known as Karela in Hindi, is among the most bitter culinary vegetables, and is a bit of an acquired taste. It is one of my favorite vegetables, because when cooked with spices and onions, the result is a mouthwatering combination of bitter, sweet, sour and spicy flavors. I’m grateful to my parents for not tolerating fussy eating at the dinner table, and insisting that we ate whatever was prepared and served at home. If not for that, I would never have acquired a taste for this, and several other unusual vegetables that have amazing health benefits. Talking about the health benefits of Indian Bitter Gourd, there are several and I’ve heard that Indian Bitter Gourds also have anti-diabetic properties. If you’re curious, I recommend you do a web search to find out more. In the United State, you can buy Bitter Gourd all year round at Indian or other ethic grocery stores. When buying this vegetable, look for young gourds, that feel firm when pressed and don’t have any blemishes or cuts on the surface. If it feels soft or hollow, it’s likely overripe is not be suitable for cooking. You can also find it in the frozen section of an ethnic grocery store. When making this dish, the Bitter Gourds are treated to reduce the bitterness before cooking. They’re either marinated in salt and put aside for a while, or can be boiled in salted water for about 10 minutes. Any excessive leftover bitterness after cooking can be balanced with some milk. This recipe calls for peeling the Bitter Gourds before cooking, but you can also choose to keep the skins on. I suggest try it both ways and see which one you prefer.