bitter gourd (करेला)
About bitter gourd (करेला)
Bitter gourd, locally known as 'Tite karela' in Nepali, is a commonly consumed vegetable across Nepal. Despite its strong bitter flavor, it's highly valued for its nutritional properties and potential health benefits. It is widely cultivated in home gardens and small farms in the terai and hills regions of Nepal. Bitter gourd holds significance in traditional Nepali cooking and is often prepared in various ways, such as stir-fries with spices, mixed vegetable curries, and pickles. Its use extends beyond culinary applications, as it's also featured in traditional Nepali medicine.
Nutritional info
These are the major micro nutrients found in bitter gourd
Seasonality
In Nepal, bitter gourd is typically a warm-season crop. The growing season typically extends from late spring through summer and into early autumn. The peak availability of bitter gourd is during the monsoon season, when temperature and rainfall support its growth. The exact timing may vary slightly depending on specific geographical regions and microclimates within Nepal, but it is widely available from around May to September or even early October.
History
The exact history of bitter gourd in Nepal isn't extensively documented. However, given its widespread cultivation and consumption in South and Southeast Asia, it's likely that bitter gourd has been a part of Nepali agriculture and cuisine for centuries. It was possibly introduced through trade routes and adapted to the diverse climates of Nepal. Traditional practices of cultivating bitter gourd in small farms and home gardens have contributed to its continuous presence in Nepali diets and culture, integrating its medicinal and culinary uses.