Bitter gourds have a thick, bumpy and rough skin. The flesh is firm, dense, crisp and white. Baby bitter gourds are aqueous and crunchy with a bitter, vegetal flavour. They are best suited for frying, boiling, pickling, baking and sauteeing. Boil slices of the vegetable and keep in a mixture of vinegar, turmeric and salt to reduce bitterness. Cook them into stews, soups and curries or pair with coconut milk, cumin, coriander and chilli. Store in refrigerator.