In the summer months I love to eat bitter melon. I love these delicious veggies cooked in curries. It’s like cilantro, either you love it or you hate it. They look like a bumpy cucumber with a bitter taste that I somehow love.

This unfamiliar vegetable is packed with a powerhouse of nutrition…it contains iron, calcium, phosphorus, vitamins A, C, B1, and B3, and, of course, fiber. It has blood glucose lowering properties, and is a known mild laxative which may be helpful in a weight loss program. It contains an antitumor agent. It has been found to be helpful with psoriasis, inhibit HIV infection, and menstrual irregularities. It is used in countries such as Panama and Columbia for preventing and treating malaria.


See the lovely bitter melon plant I’m growing



Persons who should not eat bitter melon include young children and those who suffer from low blood sugar (hypoglycemia).

I used a lot of potato to dilute the bitter taste, especially for those who are trying it for the first time.


Recipe created by Michelle Blackwood
4 cups potatoes, sliced and steamed
1 medium bitter melon, chopped in small pieces
1 onion, chopped
2 cloves of garlic, minced
1 tsp turmeric
1 tsp coriander
½ tsp cumin
½ tsp cardamom
1 tsp salt, or to taste
1 sprig thyme
½ cup coconut milk
¼ cup water

Wash bitter melon, cut in half, discard seeds and soft tissues, then chop into small pieces. Add salt and set aside (this helps remove bitterness). Boil 1 cup of water. Add bitter melon pieces, drain, and set aside. Heat oil or water in a skillet. Sauté onion and garlic. Add remaining ingredients. Bring curry to a boil and cook on medium-low heat for 10 minutes.