In Sri Lanka this fruit is used as a vegetable and better known as Karawila (Sinhala) and Paagarkaai (Tamil). The vegetable is a good source of iron, calcium, phosphorus and vitamin B. In Sri Lanka Bitter gourd can be cultivated in low country and mid country during both seasons. The identified districts for Bitter gourd production are Kurunegala, Hambantota, Ratnapura, Kandy, Matale, NuwaraEliya, Anuradhapura, Puttlam and Ampara Districts. The Bitter Gourd peak production months during the Maha season are January, February and the first two weeks of March and April; May June and July for the Yaha season.
There are different varieties of Bitter Gourd in Sri Lanka. Thinnaveli is a local selection. The pod is whitish green in color and comparatively big. The deep long ridges (8 – 9) can be seen along the pod. Matale Green is another variety. The pod is dark green in color and has 8 striped smooth ridges. Average number of pods per vine is 30 – 40. Average pod weight is 150g while a pod length is 30 – 35cm. Final variety is known as KaluKarawila, the pod is dark green in color and medium sized. The pod length is 15 – 20cm.
The post-harvest loss of Bitter Gourd is about 25%, the main reason being ripening and mechanical damage during transport. If the vegetable is carefully transported, post-harvest loss can be minimized. Fresh Bitter Gourd are available in the market year around. When buying bitter Gourd, look for fresh, bright pods that are dark green in color. Choose young, tender and immature pods. Immature-fruits are least bitter; and their bitterness rises as the pods mature.Fresh pods as well as young leaves of can be used for cooking.
Despite its bitterness,Karawila was the most favorite dish of Sri WickramaRajasinha, the last King of Sri Lanka, as mentioned by Robert Knox in his book “An Historical Relation of Ceylon”. Even today, Karawila is a vegetable that is prominent in Sri Lankan menus. It is a vegetable commonly used in Sri Lankan households for curries. In addition, KarawilaSambol is a local favourite of young and old alike. The fried Bitter Gourd is mixed with freshly chopped onions and tomatoes along with lime juice and salt. This refreshing preparation is most appreciated on a hot day.
Karawila has been used to cure many illnesses in Ayurvedic system of medicine. It is commonly used for the lowering of blood sugar levels in diabetic patients. The juice of unripe Karawilais drunk by diabetic patients to lower blood sugar levels.Other ailments cured with Karawila are dysmenorrhea, eczema, gout, jaundice, pneumonia, leprosy, piles, kidney stones, psoriasis and rheumatism. Itscontraceptive, anti-malarial, anti- bacterial and antiviral properties have been known from ancient times and have been the focus of research in recent times. Juice of Karawila leaves is massaged into the scalp to prevent hair loss and for hair growth.Nursing mothers eat a lot of Karawila in their daily meals to increase the flow of milk.Bitter Gourd helps to relieve indigestion and constipation.
The vegetable is low in calories, providing just 17 calories per 100g. The pods are rich in dietary fiber, minerals, vitamins and anti-oxidants. The vegetable is a good source of niacin (vitamin B3), pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and minerals such as iron, zinc, potassium, manganese and magnesium. Fresh Karawila is an excellent source of vitamin C (100g of raw pod provides 84 mg or about 140% of RDI).
In Sri Lanka, the local small and medium scale industries are preserving the goodness of Karawila either through dehydration or in the form of capsules. The capsules are often marketed as herbal supplements that help glycemic control in patients with diabetes. The capsules are produced using a special process that retains the food value of the Bitter Gourd. The vegetable is dehydrates in low temperature in order to preserve its naturalcolour, taste, aroma and the medicinal properties. The dehydrated Karawila is then packaged and sent overseas to countries with large South Asian populations. Special herbal teas are also made using this local vegetable. Bitter Gourd pickles and sambols are bottled for export. An avenue that Sri Lanka can look into in terms of promoting this local vegetable is to produce Bitter Gourd juice. East Asian countries are already packaging the juice in tetra packs and cans for export. It can also be used as an active ingredient in herbal shampoos as it is known to increase hair growth.
A version of this story originally appeared in Island Newspaper, Sri Lanka