Herb
Also known as: Bitter gourd · Bitter melon · Momordica charantia
Definition
Karela is eaten across India as a cooked vegetable — stir-fried, stuffed or in dals — and sometimes as juice. Its strong bitterness is exactly what Ayurveda prizes it for.
As a food it is a familiar part of a balanced Indian diet; concentrated juices and extracts are a different matter and need medical advice.
Cooked karela as part of regular meals fits easily into a diabetes-aware Ayurvedic diet. Concentrated forms should be used only with a physician's guidance.
Ayurveda generally favours karela as cooked food. Juice is more concentrated and should only be taken with your doctor's advice.
Salting and squeezing it before cooking, or pairing it with onion and spices, softens the bitterness.
Guduchi Ayurveda's BAMS-qualified physicians offer online and in-clinic consultations, working alongside your existing treatment.
Medical disclaimer: This page is for general education and is not a substitute for professional medical advice, diagnosis or treatment. Ayurveda is described here as a supportive, complementary system. Do not stop or change any prescribed medication without consulting your treating physician.
