Bitter Gourd (Momordica charantia), popularly called Karela in India, is a tropical and subtropical vine fruit belonging to the gourd family. It has a unique rough, warty exterior and an oblong shape, with colors ranging from dark green to light green depending on maturity. The inner flesh is pale, with flat, white seeds that turn red as the fruit ripens.

Despite its sharp bitter flavor, Bitter Gourd is highly valued for its exceptional nutritional and medicinal properties. It is packed with essential nutrients such as vitamin C, vitamin A, folate, potassium, and iron. Most importantly, it contains plant compounds like charantin and polypeptide-p, which are known for their ability to help regulate blood sugar levels, making it a traditional remedy for managing diabetes.

In addition to supporting blood sugar control, Bitter Gourd boosts digestion, improves immunity, detoxifies the liver, and promotes healthy skin. In Ayurveda, it is regarded as a powerful vegetable for balancing metabolism and purifying the blood.

Culinary uses of Bitter Gourd vary widely: it can be stir-fried, stuffed, cooked with spices, added to curries, or even consumed as juice for medicinal benefits. Though its taste is bitter, careful preparation and cooking methods can balance its flavor and enhance its nutritional value.