Bitter gourd is a vegetable which, in spite of its bitterness, is cooked in different ways and served almost every week in Tamil Nadu because it is widely believed that it lowers the blood sugar level. I do not consider this to be true because I’ve always found holes in research which claimed this effect. My mother used to make this very simple preparation but not very often because of the labour involved in removing the seeds from the small bitter gourd, which was the only variety available then. Now that the larger variety is available throughout the year, it has become much quicker to make this poriyal.
In India it is believed that eating bitter gourd will cure a person of the metabolic disorder diabetes mellitus. Many native medicine books claim the beneficial effects of bitter gourd. This has not been validated by properly tested methods, but still it is eaten widely hoping that it will effect some magic cure. When my mother made this preparation I was not very fond of it, but later on I devised a method of reducing the bitterness without losing the very small amount of nutrients that are present in it. The addition of sugar towards the end to give a glaze transports this dish to higher levels.