Baby bitter gourd are small in size­, and are oblong and narrow in shape with tapered, pointed ends. The thick, bumpy, and waxy skin is rough, covered in many small bumps known as “teeth,” knobs, and vertical ridges. Underneath the surface, the flesh is firm, dense, crisp, and white, encasing a central core filled with white pith and flat seeds. They are aqueous and crunchy with a bitter, green flavor.

Health Benefits

Baby bitter gourd are an excellent source of vitamins A and C, which help protect the overall health of the body, and also contain folate, potassium, zinc, iron, and fiber to improve digestion.

Usage

Baby bitter gourd are best suited for cooked applications such as frying, boiling, pickling, baking, stuffing, and sautéing. The seeds and pith are very bitter and should be removed prior to preparing. It is also recommended to soak them in salt water for at least twenty minutes or boil slices of the melon in a mixture of white vinegar, turmeric, salt, and sugar to reduce the bitterness. They are popularly sliced and tossed into soups, stews, and curries, cooked with spices and served with yogurt, or lightly sautéed in stir-fries. In India, they are also prepared in sabzi, which are vegetables coated in gravy or in katty pagarkai, which are baby bitter gourd stuffed with grated coconut, onions, spices, and lentils and then fried.  The sour flavor of the gourd also often paired with rich foods that can cut through the bitter taste such as peanuts or coconut. Baby bitter gourd pair well with spices such as cumin, coriander, and chili powder, caramelized onions, lentils, meats such as pork, poultry, beef, and lamb, tofu, garlic, brinjal, okra, string beans, tomatoes, lima beans, and coconut milk.

Storage

Baby bitter gourd will keep 4 to 5 days when stored loosely in a paper or plastic bag in the crisper drawer of the refrigerator.