Bitter gourd. It depends how you cook it

I have never eaten gourd before so I will look forward to some one answering your question.

I don't like this kind of vegetable as I don't like anything that tastes bitter. And no matter how bitter gourd cooks, it still tastes bitter for me

I have never tried to eat it.

I grew some bitter gourd using the vine as a "green curtain", recommended by the Japanese government etc. as a good shade plant. Unfortunately I don't like bitter gourd much, and was only able to eat one. I have friends who love them so I gave them all the extras. I was only able to eat mine after salting and rinsing, cooking in scrambled egg and onion, and also in miso soup. It took a long time for me to eat the whole thing.

I searched youtube and found the secret. I'd post it but it's gone now. The homechef cuts the bitter gourd, we call this variety Okinawan bitter melon, in half lengthwise after cleaning it. Then remove the white part with the seeds, then you'll have the green meat of the bitter gourd. Salt generously, both sides getting the sides too. Then leave for 5-10 minutes with salt on. Then, rinse off salt completely then cook as you wish. The longer you marinate in salt the less bitter. Will it be less bitter if you leave it for 15 min? I don't know, I'm guess it will be very less bitter. The most I let it marinate is 10 min. the bitter gourd is 98-100% bitter free. I usually boil it till almost tender and drink the water I boiled the bitter gourd in like a tea.

I have no idea.. We had this climber also in the garden

I never wanted to eat it, but my mother really likes bitter gourd even though it tastes bitter without any additions.

My mother usually soaked it to water for an hour or two. Then, the bitterness will be lessened once it was being cooked. Even a toddler can endure the less bitter taste.

I have never heard of this before but it sounds good. I have had bitter dandelion leaves for salad and the way to make them less bitter is to soak them in water.