Plant Description
Bitter gourds is a warm season plant and thrives in hot and humid climate. A well drained fertile soil, enriched with organic matter with a pH ranging from 5.5 to 6.7, is suitable for obtaining maximum production. It bears simple, alternate leaves 4-12 cm across, with 3-7 deeply separated lobes. Each plant bears separate yellow male and female flowers. The fruit has a distinct warty looking exterior and an oblong shape.

Culinary Uses
A bowl of nutrients, minerals and vitamins, bitter gourd possess innumerable health benefits and

healing properties. In almost every portion of the world, this bitter vegetable is consumed in one form or another. In India, it is cooked in combination with other vegetables like potato, etc. When it is fried with onion and chili, the bitterness of gourd mixes with the sweetness of onion to give a distinctive taste and delicacy. In Chinese cooking, it is used for its bitter flavor, typically in stir-fries (often with pork and douchi), soups, and also as tea.

Bitter gourd or bitter melon, occupies a prominent position in Indian cuisines. Everywhere, it is cooked in combination with other vegetable. Bitter melon is stuffed with spices and then fried in oil, which is very popular in Punjabi Cuisine.

Bitter Gourds…..A Powerhouse of Nutrients
For centuries, bitter gourd has been widely used as a natural remedy for many health complexions. Its properties are antidotal, antipyretic tonic, appetizing, stomachic, antibilious and laxative. It contains higher concentrations of Vitamin A, Vitamin C, iron, phosphorus and carbohydrates. This vegetable is a panacea medicine for the diabetes. The rich concentrations of Vitamin A, B1, B2, C and Iron provide relief in many health complexions including eye complications, neuritis, hypertension and defective metabolism of carbohydrates. It helps in purifying blood tissues as well as in enhancing digestive system.

Plant Description
Bitter gourds is a warm season plant and thrives in hot and humid climate. A well drained fertile soil, enriched with organic matter with a pH ranging from 5.5 to 6.7, is suitable for obtaining maximum production. It bears simple, alternate leaves 4-12 cm across, with 3-7 deeply separated lobes. Each plant bears separate yellow male and female flowers. The fruit has a distinct warty looking exterior and an oblong shape.

Culinary Uses
A bowl of nutrients, minerals and vitamins, bitter gourd possess innumerable health benefits and

healing properties. In almost every portion of the world, this bitter vegetable is consumed in one form or another. In India, it is cooked in combination with other vegetables like potato, etc. When it is fried with onion and chili, the bitterness of gourd mixes with the sweetness of onion to give a distinctive taste and delicacy. In Chinese cooking, it is used for its bitter flavor, typically in stir-fries (often with pork and douchi), soups, and also as tea.

Bitter gourd or bitter melon, occupies a prominent position in Indian cuisines. Everywhere, it is cooked in combination with other vegetable. Bitter melon is stuffed with spices and then fried in oil, which is very popular in Punjabi Cuisine.

Bitter Gourds…..A Powerhouse of Nutrients
For centuries, bitter gourd has been widely used as a natural remedy for many health complexions. Its properties are antidotal, antipyretic tonic, appetizing, stomachic, antibilious and laxative. It contains higher concentrations of Vitamin A, Vitamin C, iron, phosphorus and carbohydrates. This vegetable is a panacea medicine for the diabetes. The rich concentrations of Vitamin A, B1, B2, C and Iron provide relief in many health complexions including eye complications, neuritis, hypertension and defective metabolism of carbohydrates. It helps in purifying blood tissues as well as in enhancing digestive system.