Who can forget the acquired taste of home-cooked Bitter Gourds? Bitter gourd or bitter melon bolder have been in use in India, especially in the northeastern region for years now. It’s a member of the Cucurbitaceae family and grows on a vine. This variety of bitter melon is popular for its short and narrow shape and skin covered in prickles along the vertical ridges. When mature, the fruit of this variety of bitter melon will average to 8-10 cms in length and the white flesh will have a dense, and firm texture with flat seeds. The texture is rather crunchy with a relatively bitter flavour than other bitter melon varieties in use. The plant is a fast-maturing kind and is extensively cultivated for a variety of stuffed gourd recipes. It’s best to remove the white flesh and seeds before preparing the rough skin for consumption. Bitter gourd bolder is an excellent source of Vitamin A and C, potassium, folate, iron and fibre. You can try soaking the slices of bitter gourd in saltwater for 30-40 minutes prior to cooking to reduce some bitterness.