You're viewing a single thread.
127
comments
Oh no, thr little bittergourds that I thought weren't bitter, are in fact bitter :( I picked firm, hard, green ones but actually should've gone for the softer and darker ones. Ideally they would be turning orange.
Here's the lickle gourds
and here's the finished curry though not the most photogenic
More bitter than I expected BUT lovely texture with the soft flesh, firmer skin, and crunchy seeds. Though it took an hour of cooking for them to soften.
I've never seen nor heard of those in my 40 years of time on this planet. Goes to show you can always be amazed.
I've seen these in the market, but wondered what to do with them. Thanks for elucidating.
127
comments