Kantola

This bitter gourd is widely used in Chinese, Indian, Sri Lankan and South East Asian cooking. Bright spring-green in color, kantolas are about 2 inches long and 1¼ inches thick. The flesh sweetens on ripening and the seeds, which are edible when young, harden. Because of their knobbly skin kantolas need plenty of scrubbing under cold running water to get rid of any dirt lodged in the grooves, but go gently so as not to break the skin. Soak in salt or blanch to get rid of the greater part of their bitterness then cook them like zucchini or use in stir-frys or vegetable curries. (45)