Recipes
There are a variety of recipes from all over the world that list ivy gourd as the main ingredient. It is often compared to bitter melon. The fruit is commonly eaten in Indian cuisine. People of Indonesia and other southeast Asian countries also consume the fruit and leaves. In Thai cuisine it is one of the ingredients of the Kaeng khae curry. Cultivation of ivy gourd in home gardens has been encouraged in Thailand due to its being a good source of several micronutrients, including vitamins A and C.
In India it is eaten as a curry, by deep-frying it along with or without chilli and garlic; stuffing it with masala and sauteing it, or boiling it first in a cooker and then frying it. It is also used in sambar, a vegetable and lentil-based soup.
Rashmati are best when cooked. They do not generally taste good when raw.
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“Science means simply the aggregate of all the recipes that are always successful. All the rest is literature.”
—Paul Valéry (1871–1945)