it was sharmini pereira who suggested the basics of this to me, many months ago. she'd had a bitter gourd salad a sri lankan restaurant in japan, if i remember that right. this is my variation: debitterized karavila (bitter gourd), with onions and tomatoes.
healthful, and unusually tasty.
to make this, cut the gourd into thin slices, wash it well, letting most of the seeds wash out. Let the silces rest in lots of table salt for 2 hours or more-- that's heaps of salt, by the way. then wash it out, in a colander, several times until the salt is gone, and blanch it in a boiling water for 30 - 60 secs to debitterize it more. This is the +/- on the debitterizing; you'll have to work on it, to get it just right for your tongue.
The dressing is just fresh lime, you could add chili pieces if you like, with the sliced tomatoes and onions.
You can see it; the ‘fire’ in his photographs
3 hours ago