It has grooved yellow-green to dark green skin and resembles a long, bumpy cucumber. Bitter Melon
(margoze )gives way to a fibrous, seed-filled core. Its slightly sour flavor becomes quite bitter upon
ripening. This vegetable is still used to purify the blood and cool the digestive system. It grows in
areas, such as  Asia, South America, the Caribbean, and East Africa. People have used bitter melon
(margoze) to treat a range of illnesses over time.

USES :

It is a rich source of vitamin C, which helps fight many diseases, and wound healing. It is important for
development and growth. The Bitter groud (margoze) can be stuffed, curried or pickled. People also
make bitter melon (margoze) juice as it has several health benefits. It is also used for the treatment of
many other disease such as dysmenorrhea, eczema, emmenagogue, galactagogue, gout, jaundice, kidney
(stone), leprosy, leucorrhea, piles, pneumonia, psoriasis, rheumatism and scabies.

BENEFITS :

1. It fights against type 2 diabetes by reducing blood sugar.
2. It is low in calories and high in fibers, which helps decrease body weight.
3. This vegetable improves immune system and respiratory health.
4. Bitter melon (margoze) has antioxidant and antimicrobial properties, which help remove toxins
from our blood and liver and heart.
5. Our gut health improves as it treats intestinal conditions, like constipation and irritable
bowel syndrome (IBS).
6. The vitamin folate, zinc, iron, and potassium found in the bitter gourd is important during
neural growth and development in a fetus.

HOW TO COOK BITTER MELON (margoze):

1. Wash the skin of the vegetable.
2. Slice it in half and remove the seeds from the core with a spoon.
3. Slice the bitter melon (margoze) into thin strips.
4. Cook in lightly salted boiling water for one minute.
5. Cool it immediately in an ice bath, and then drain off the water.
6. Cook the bitter melon in a stir fry, soups, stew or egg rolls.