Karela or preserved bitter melon , one of the most bitter vegetables that exist but well cooked and seasoned is pure pleasure.
Cultivated in South Asia, China, Africa and America, its use is widespread in cuisines around the world.
In China it is used in scrambled eggs and soups, with pork, in Indonesia the same but with coconut milk, a little less in Japan served cold with more vegetables and tofu
Where it is a star is in India, along with boiled potatoes and served under a blanket of yogurt to, in this way, remove the bitterness and make a very tasty play of flavors.
And applied for centuries in Chinese medicine, its great influence for the treatment of diabetes has recently been studied, just like okra.
