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![]() | The contents of the Bitter melon tea page were merged into Momordica charantia on 9 August 2018. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page. |
What are the Chinese characters for Bitter Melon (Foo Gwa)? Foo Gwa is the pronunciation in Cantonese (and perhaps some other dialects) and be written the same (苦瓜) as shown in the main article. However, because of the negative connotations of "bitter", it is often written, e.g. on menus as 涼瓜 "cool melon". Jinrikiwiki ( talk) 11:28, 25 December 2013 (UTC)
In Standard Mandarin in both Taiwan and the PRC, it's Ku Gua (苦瓜,as stated above). My Shanghai relatives all just call it Ku Gua, and I've always seen it written that way on menus in the JiangNan (江南) region where they all reside. Not sure about the rest of the greater-Chinese-speaking world. — Preceding unsigned comment added by Liverdonor ( talk • contribs) 18:56, 19 June 2014 (UTC)
As a Hongkonger, I’d like to tell you the correct Cantonese romanisation: 苦瓜 is ‘fu2’ ‘gwaa1’. Hope you change it correctly. 迷你果醬 ( talk) 13:22, 26 April 2021 (UTC)
I concur that the correct Cantonese/Toisanese phonetic is fu gwa, or foo gwa. This is suported by [1] [2] [3] [4] Mindfill ( talk) 05:50, 21 November 2022 (UTC)
In addition to this, staying on the language subject, about halfway down the page is a comment that says "There is a saying...." and goes on to say something in what I think is Malaysian... that's fine, but what's it mean? It just seems like a completely dissociated comment.
—Preceding unsigned comment added by 64.105.34.8 ( talk) 18:56, 18 January 2011 (UTC)
References
Does this plant contain quinine? Various websites claim it does, but I've been unable to locate a primary source for this info 4hodmt 15:20, 11 April 2006 (UTC)
I have tried to organize a little without taking away any information. If I did it was a mistake.
I tried to separate the long list of names in many languages into those that are actually used in English text and those that are only used in their original languages. Basically, I googled for "the karela" and "the ampalaya" and got convincing results, but couldn't find a lot of relevant uses of "the pavakka" or "the karawila".
— Pekinensis 18:51, 20 June 2006 (UTC) Yes have you tasted it lately its Very bitter thr younger the plant the more intence the bitter....So with that said my blood sugerlevels have gone down since eating the plant....my Doctor thinks i am doing all he tells me what he wants me to do but in truth is the bitter melon..... —Preceding unsigned comment added by 173.77.205.144 ( talk) 23:52, 12 April 2009 (UTC)
@Pekinensis Agreed. After your reorganization more names were added yet again. I've attempted a second clean up and started a relevant talk section "Lead and local names" below. Computermacgyver ( talk) 21:29, 12 September 2012 (UTC)
My wife likes to stuff bitter melon with a pork mixture and boil it. We eat it with rice. The Pilipino version I had was baked and stuffed with ground beef and cheese. That one was mighty tasty! The bitterness can be somewhat alleviated by baptising it in soy sauce. Do Americanos really know about this fruit? Jlujan69 22:13, 10 August 2006 (UTC)
My mother was looking into it because of the connected diabetes information with it. I started eating it because its another good vegetable. There's a Chinese place in NJ (US) that always has it with the other hot food they make and I always get it. They even sell it not cooked. I've also found it in Korean markets and Indian markets in jersey. I've yet to buy it and cook it, but I found various recipes online. Psilocybin 06:25, 31 August 2006 (UTC)
In Chinese restruants in China, its often served as a cold dish of just bitter melon. cold dishes are like bread in american restruants, they are served first while your food is being cooked.
I have been trying to correct this statement but was edited out: "The fully ripe fruit turns orange and mushy, is too bitter to eat". Amazingly, bitten melow turns to very sweet like a fruit once it is ripe. Grown up in the countryside of China, one of my childhood joys was that my Dad would let some of the bitter melows ripe so my brother and I could eat them like fruits. Bitter melow is bitter before mature so it can fend of the animals, but turns to sweet when mature so the seeds can be spread by the animals - A common evolution strategy for many plants.
Bitter melon as it ripens become yellowish / orange at the "undulations." The pith remains mostly white but becomes more stringy. The individually seed are coated with a red flesh that is quite mild and sweet. The flesh itself become softer and less crunchy. I know this because my grandma grows several varieties of it annually.
Other on-line articles say that ripe bitter melon isn't quite so bitter. Over 50 years of experience with preparation, cooking and eating bitter melon has taught me that ripe bitter melon is sweeter than green. When the flesh becomes reddish-orange, the seeds turn red and the pulp yellow. I actually look for ripe bitter melon in the market; it tastes better!
Most Cantonese recipes for bitter melon include fermented black beans. Restaurants serve it stir-fried with strips of flank steak in a black bean sauce. Home-style recipes call for 1-inch rings of bitter melon stuffed with a mixture of ground pork, diced waterchestnuts, diced black mushrooms, ham and black bean sauce. The stuffed rings are steamed for about 15 to 20 minutes.
Please merge Foo qua into Bitter melon. Badagnani 20:33, 22 May 2007 (UTC)
The recipes section sounds too much like a cookbook. Can we all take a look at paring this down to the essential categories of culinary uses? Even the Tomato article has a shorter section on culinary applications! I'm adding the laundry list tag, which is the best tag I can find to represent this problem. Smartperson ( talk) 16:21, 6 September 2009 (UTC)
Hello, I have restored, with minor editing of grammar and some re-arrangement for clarity, the "culinary uses" section as it stood prior to Lumifers removal of most of the interesting materials there. In my opinion that page was a model for the sort of information that OUGHT to be included in any page referring to a food item. The biological information is important, but if I look up bitter melon on wikipedia, the main thing I want to know is "how do I cook the thing?" As for "sounding too much like a cookbook", all of that is down to the one recipe in the Pakistani section which contains the following sentence: "Now the pan is covered with a lid, heat reduced to minimum, the tomatoes reduce, and all the spices work their magic." But so what? If somebody from North American wants to know about bitter melon, it is extremely helpful to get an idea of what people around the world do with the thing. Was that hurting anyone? The new page, by contrast, was unreadably dry.
If for some reason someone feels that this information belongs on a seperate "ways to prepare bitter melon" page, then by all means create such a page, but please do not simply wantonly delete information that is useful and interesting to many people. That Pakistani recipe, for example, and the Nepalese information, is unlike--and better than--anything I've found elsewhere on the web. Finally, even if the "original" section was in want of pruning, the new one--as it stood before I restored the September version--was even worse. It seemed like little more than a catalog of names in foreign languages, with highly limited and vague references to preparation methods. Who cares about the names for dishes if we aren't even going to be told what the dishes are? Thank you.
Yesterday I restored the "culinary uses" section to what it was before a recent hatchet job was done to it; today I found the hatchet job restored. Now in case anyone thinks the hatchet job was a good idea, here is a bit of criticism:
The first line reads in its entirety: "in Chinese cooking , often with pork and douchi), in soups, and also as tea." This isn't even a sentence.
The fourth sentence is:
"in Tamil Nadu it is referred as பாகற்காய் (Pagarkai) slangily called as Pavakkai பாவக்காய் and there is a regimen of popular recipes like "Pavakkai Poriyal", "Pavakkai Varuval", " Pavakkai Vathal", "Pavakkai Puli Kulambu", "Pavakkai Puli Thokku", "Pavakkai Satham", "Pavakai Thair Kulambu", "Pavakkai Peratal", "Pavakkai Chips", "Pavakkai Pitlai", "Pavakkai Oorukai"
This is ridiculous. Who cares about all these names? If someone wanted to tell us what one or two of these dishes was(was?? or were?), that would be a different story. The fact that the last editor got rid of all the interesting information (what do people actually do with the vegetable?) and left this catalogue does not speak much for his discernment.
Again, the sixth sentence, in full, was "In Marathi, the term used for bitter gourd is Kaarla "
Who cares? And why is this in the "culinary uses"?
The seventh sentence is "in Karnataka, the term used for bitter gourd is haagalakai (ಹಾಗಲಕಾಯಿ) and used in preparation of a delicacy called gojju (ಗೊಜ್ಜು"
This would be nice is someone gave us a hint as to what the delicacy called gojju was. Lacking such information it is yet another in a long and dreary catalogue of names which do not give us a clue about the thing.
Meanwhile, lots of interesting information has been cut out. Basically, am I justified in calling the September editing a hatchet job? Anything that contained information he got rid of. In Pakistan they sautee onions in one pot and bitter melon in another, then mix the two together with turmeric, cumin, hot pepper etc, then simmer in tomato sauce for an hour. that's information. He got rid of all of it. He got rid of the fact that in Vietnam it's eaten during the Tet celebrations. He got rid of all the information about the treatment of bitter melon in Nepal and replaced it with the meaningless line "In Nepal it is prepared in various ways." Why is something so vapid even there? He basically created a catalogue of names and vapid statements.
So, what I have done is the opposite of what the last editor did. I restored all the information that could be of some interest or use to someone trying to learn about the HOW THE VEGETABLE IS COOKED, which is supposed to be the matter found in a 'culinary use' section. And I have gotten rid of most but not all of the "dictionary". If anyone thinks all those names help, please put them somewhere else.
And please, do not just restore the hatchet job. If you have a meaningful problem with the section, how about discussing my contribution here instead of just undoing it? 66.234.47.194 ( talk) 18:01, 7 November 2009 (UTC)
This is ridiculous. You're so offended by real cooking information, but you have no problem with totally ungrammatical sentences. You have no problem with pure nonsense (a string of eleven names of dishes about which we are given absolutely no information? So what are the names doing there?) and you have no problem with sentence like "Marathi, the term used for bitter gourd is Kaarla." which have nothing to do with "Culinary Use." Apparently you would have to do some thinking or actual work to fix those problems; undoing my work is all you're capable of. The only thing in the section that is really a recipe was on Wikipedia from August 2007 until about a month ago. It presumably did not harm anyone in all that time. Much of the other deleted information is far older than that. The fact remains that the new section, as you have left it, is idiotic for all the reasons I detailed above. Your problem with the section that I have restored would be more credible if a) that section hadn't been peacefully residing on Wikipedia for more than two years and b) you had found some other way of improving the hash as it now stands, rather than simply restoring it.
Finally, the statement "One doesn't look in an encyclopedia for information on how you cook a food, one looks in a cookbook." is silly. How one cooks bitter melon is part of the meaningful information about bitter melon which one would like to have. And since the information which you are trying to delete is not to be found elsewhere on the internet you are impoverishing the internet while you impoverish wikipedia.
Anytime someone who is capable of thought and dialogue wants to work with me to improve this section I would be more than happy to cooperate. In the meantime, people whose intellectual ability extends to hitting an "undo" button and mouthing platitudes are not doing wikipedia any favors.
Bitter Melons or Bitter Gourds are also known as Karelas, or the alternative spelling Karella. Please stop removing this. Vexorg ( talk) 03:21, 20 April 2010 (UTC)
Many paragraphs of this article were taken verbatim from
A MEDICINAL POTENCY OF MOMORDICA CHARANTIA[sic]
D. Sathish Kumar, K. Vamshi Sharathnath, P. Yogeswaran, A. Harani, K. Sudhakar, P. Sudha, David Banji;
International Journal of Pharmaceutical Sciences Review and Research Volume 1, Issue 2, March – April 2010; Article 018.
including some errors, bad wordings, and repetitions. Or the other way around. Either way the article does not seem to be authoritative (not a peer-reviewed journal?) I have edited some of the wording but the information needs checking. --
Jorge Stolfi (
talk)
02:16, 21 December 2010 (UTC)
There may be some confusion between this and similar species Momordica balsamina, also scattered worldwide:
Would someone please check this issue? Thanks... -- Jorge Stolfi ( talk) 21:48, 27 December 2010 (UTC)
I am interested in Bitter Melon for Diabetes and there seems to be a website dedicated to this too: http://www.bittermelondiabetes.com —Preceding unsigned comment added by 112.201.93.17 ( talk) 10:05, 25 April 2011 (UTC)
I was quite surprised to see an absense of references to the antidiabetic effects of bitter melon, which have recently been topic of scientific research. I do not have much time to write a subsection on this, but I added just a sentence stating it. I also added references (and good ones, after a search on pubmed) on this. Perhaps someone else has the patience to read more scientific papers and write a section on the effects of the hypoglycemic and insulin-like components in bitter melon. (irpsit, on 3/5/2014) — Preceding unsigned comment added by Irpsit ( talk • contribs) 20:35, 3 May 2014 (UTC)
i really dont understand that means of bitter melon (karela) in Pakistan. and also identify, its fruit or vegetable/?
No consensus to move. Vegaswikian ( talk) 23:01, 25 September 2011 (UTC)
Bitter melon → Momordica charantia – Momordica charantia is the most commonly used name for this plant in reliable sources. Oddly, "Bitter melon" is only the third most commonly used name using searches in Google Books and Google Scholar, after Momordica charantia and "Bitter melon". In Google Scholar, Momordica charantia shows 14,800 results, [2], "Bitter gourd" gives 6,450, [3] and "Bitter melon" gives 4,150. In addition, there are so many non-English and local names used for this plant, that Momordica charantia is the only universally used name. Also see Wikipedia:Naming conventions (flora) for more information on article titles for plant names. First Light ( talk) 22:30, 18 September 2011 (UTC)
"Momordica charantia" 396 genuine hits.
"Bitter melon" 373 genuine hits.
"Momordica charantia" AND "bitter melon" 356 genuine hits.
"Momordica charantia" 401 genuine hits.
"Bitter melon" 385 genuine hits.
The beginning of this article tends to accumulate local names and the lead becomes a long list of names that do little to explain what the food actually is. I propose that unless there is clear evidence of use by native English speakers these additional local names be placed in the "Local names" section, which I have now linked in the lead. I have kept the only two referenced local names, goya and karavella. Although karavella could do with a reference to actual usage by English speakers. Computermacgyver ( talk) 21:26, 12 September 2012 (UTC)
As a frequent reader and never an editor of wiki articles, I am puzzled by a comment I sometimes find at the start of an article to the effect that "This article needs editing because it relies too heavily on primary sources".
Since when have primary sources become undesirable? I thought they were considered superior to secondary sources? Please enlighten me.
71.218.238.99 ( talk) 02:47, 14 January 2015 (UTC)
Where is the name bitter melon popularly used? In China? At least in India (where it's supposed to have originated) the vegetable is known by its local name in each language (generally derived from the Sanskrit karela), or exclusively as bitter gourd in English. The term bitter melon comes as a real surprise to me, so I'd love to know how popular it is in other countries as opposed to bitter gourd.
The article distinguishes Okinawa from "mainland Japan." Japan is a set of islands and has no continental territory. What does this mean? I presume, from "Japan proper" (meaning that Okinawa is not "really" a Japanese island), but of course the government of Japan would argue that this is not correct. Maybe change to "the rest of Japan"? — Preceding unsigned comment added by IAmNitpicking ( talk • contribs) 14:53, 30 October 2015 (UTC)
Both articles refer to the same plant, one is just a specific usage of the plant. The Bitter melon tea article also does not appear to have any sources as well, and may not meet WP:GNG. AtlasDuane ( talk) 15:14, 7 March 2017 (UTC)
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Does bitter mean same as acidic?
-- ee1518 ( talk) 10:51, 1 April 2019 (UTC)
Does the Native American Cherokee nation really grow the African cucurbit Momordica? IAmNitpicking ( talk) 14:11, 26 April 2021 (UTC)
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![]() | The contents of the Bitter melon tea page were merged into Momordica charantia on 9 August 2018. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page. |
What are the Chinese characters for Bitter Melon (Foo Gwa)? Foo Gwa is the pronunciation in Cantonese (and perhaps some other dialects) and be written the same (苦瓜) as shown in the main article. However, because of the negative connotations of "bitter", it is often written, e.g. on menus as 涼瓜 "cool melon". Jinrikiwiki ( talk) 11:28, 25 December 2013 (UTC)
In Standard Mandarin in both Taiwan and the PRC, it's Ku Gua (苦瓜,as stated above). My Shanghai relatives all just call it Ku Gua, and I've always seen it written that way on menus in the JiangNan (江南) region where they all reside. Not sure about the rest of the greater-Chinese-speaking world. — Preceding unsigned comment added by Liverdonor ( talk • contribs) 18:56, 19 June 2014 (UTC)
As a Hongkonger, I’d like to tell you the correct Cantonese romanisation: 苦瓜 is ‘fu2’ ‘gwaa1’. Hope you change it correctly. 迷你果醬 ( talk) 13:22, 26 April 2021 (UTC)
I concur that the correct Cantonese/Toisanese phonetic is fu gwa, or foo gwa. This is suported by [1] [2] [3] [4] Mindfill ( talk) 05:50, 21 November 2022 (UTC)
In addition to this, staying on the language subject, about halfway down the page is a comment that says "There is a saying...." and goes on to say something in what I think is Malaysian... that's fine, but what's it mean? It just seems like a completely dissociated comment.
—Preceding unsigned comment added by 64.105.34.8 ( talk) 18:56, 18 January 2011 (UTC)
References
Does this plant contain quinine? Various websites claim it does, but I've been unable to locate a primary source for this info 4hodmt 15:20, 11 April 2006 (UTC)
I have tried to organize a little without taking away any information. If I did it was a mistake.
I tried to separate the long list of names in many languages into those that are actually used in English text and those that are only used in their original languages. Basically, I googled for "the karela" and "the ampalaya" and got convincing results, but couldn't find a lot of relevant uses of "the pavakka" or "the karawila".
— Pekinensis 18:51, 20 June 2006 (UTC) Yes have you tasted it lately its Very bitter thr younger the plant the more intence the bitter....So with that said my blood sugerlevels have gone down since eating the plant....my Doctor thinks i am doing all he tells me what he wants me to do but in truth is the bitter melon..... —Preceding unsigned comment added by 173.77.205.144 ( talk) 23:52, 12 April 2009 (UTC)
@Pekinensis Agreed. After your reorganization more names were added yet again. I've attempted a second clean up and started a relevant talk section "Lead and local names" below. Computermacgyver ( talk) 21:29, 12 September 2012 (UTC)
My wife likes to stuff bitter melon with a pork mixture and boil it. We eat it with rice. The Pilipino version I had was baked and stuffed with ground beef and cheese. That one was mighty tasty! The bitterness can be somewhat alleviated by baptising it in soy sauce. Do Americanos really know about this fruit? Jlujan69 22:13, 10 August 2006 (UTC)
My mother was looking into it because of the connected diabetes information with it. I started eating it because its another good vegetable. There's a Chinese place in NJ (US) that always has it with the other hot food they make and I always get it. They even sell it not cooked. I've also found it in Korean markets and Indian markets in jersey. I've yet to buy it and cook it, but I found various recipes online. Psilocybin 06:25, 31 August 2006 (UTC)
In Chinese restruants in China, its often served as a cold dish of just bitter melon. cold dishes are like bread in american restruants, they are served first while your food is being cooked.
I have been trying to correct this statement but was edited out: "The fully ripe fruit turns orange and mushy, is too bitter to eat". Amazingly, bitten melow turns to very sweet like a fruit once it is ripe. Grown up in the countryside of China, one of my childhood joys was that my Dad would let some of the bitter melows ripe so my brother and I could eat them like fruits. Bitter melow is bitter before mature so it can fend of the animals, but turns to sweet when mature so the seeds can be spread by the animals - A common evolution strategy for many plants.
Bitter melon as it ripens become yellowish / orange at the "undulations." The pith remains mostly white but becomes more stringy. The individually seed are coated with a red flesh that is quite mild and sweet. The flesh itself become softer and less crunchy. I know this because my grandma grows several varieties of it annually.
Other on-line articles say that ripe bitter melon isn't quite so bitter. Over 50 years of experience with preparation, cooking and eating bitter melon has taught me that ripe bitter melon is sweeter than green. When the flesh becomes reddish-orange, the seeds turn red and the pulp yellow. I actually look for ripe bitter melon in the market; it tastes better!
Most Cantonese recipes for bitter melon include fermented black beans. Restaurants serve it stir-fried with strips of flank steak in a black bean sauce. Home-style recipes call for 1-inch rings of bitter melon stuffed with a mixture of ground pork, diced waterchestnuts, diced black mushrooms, ham and black bean sauce. The stuffed rings are steamed for about 15 to 20 minutes.
Please merge Foo qua into Bitter melon. Badagnani 20:33, 22 May 2007 (UTC)
The recipes section sounds too much like a cookbook. Can we all take a look at paring this down to the essential categories of culinary uses? Even the Tomato article has a shorter section on culinary applications! I'm adding the laundry list tag, which is the best tag I can find to represent this problem. Smartperson ( talk) 16:21, 6 September 2009 (UTC)
Hello, I have restored, with minor editing of grammar and some re-arrangement for clarity, the "culinary uses" section as it stood prior to Lumifers removal of most of the interesting materials there. In my opinion that page was a model for the sort of information that OUGHT to be included in any page referring to a food item. The biological information is important, but if I look up bitter melon on wikipedia, the main thing I want to know is "how do I cook the thing?" As for "sounding too much like a cookbook", all of that is down to the one recipe in the Pakistani section which contains the following sentence: "Now the pan is covered with a lid, heat reduced to minimum, the tomatoes reduce, and all the spices work their magic." But so what? If somebody from North American wants to know about bitter melon, it is extremely helpful to get an idea of what people around the world do with the thing. Was that hurting anyone? The new page, by contrast, was unreadably dry.
If for some reason someone feels that this information belongs on a seperate "ways to prepare bitter melon" page, then by all means create such a page, but please do not simply wantonly delete information that is useful and interesting to many people. That Pakistani recipe, for example, and the Nepalese information, is unlike--and better than--anything I've found elsewhere on the web. Finally, even if the "original" section was in want of pruning, the new one--as it stood before I restored the September version--was even worse. It seemed like little more than a catalog of names in foreign languages, with highly limited and vague references to preparation methods. Who cares about the names for dishes if we aren't even going to be told what the dishes are? Thank you.
Yesterday I restored the "culinary uses" section to what it was before a recent hatchet job was done to it; today I found the hatchet job restored. Now in case anyone thinks the hatchet job was a good idea, here is a bit of criticism:
The first line reads in its entirety: "in Chinese cooking , often with pork and douchi), in soups, and also as tea." This isn't even a sentence.
The fourth sentence is:
"in Tamil Nadu it is referred as பாகற்காய் (Pagarkai) slangily called as Pavakkai பாவக்காய் and there is a regimen of popular recipes like "Pavakkai Poriyal", "Pavakkai Varuval", " Pavakkai Vathal", "Pavakkai Puli Kulambu", "Pavakkai Puli Thokku", "Pavakkai Satham", "Pavakai Thair Kulambu", "Pavakkai Peratal", "Pavakkai Chips", "Pavakkai Pitlai", "Pavakkai Oorukai"
This is ridiculous. Who cares about all these names? If someone wanted to tell us what one or two of these dishes was(was?? or were?), that would be a different story. The fact that the last editor got rid of all the interesting information (what do people actually do with the vegetable?) and left this catalogue does not speak much for his discernment.
Again, the sixth sentence, in full, was "In Marathi, the term used for bitter gourd is Kaarla "
Who cares? And why is this in the "culinary uses"?
The seventh sentence is "in Karnataka, the term used for bitter gourd is haagalakai (ಹಾಗಲಕಾಯಿ) and used in preparation of a delicacy called gojju (ಗೊಜ್ಜು"
This would be nice is someone gave us a hint as to what the delicacy called gojju was. Lacking such information it is yet another in a long and dreary catalogue of names which do not give us a clue about the thing.
Meanwhile, lots of interesting information has been cut out. Basically, am I justified in calling the September editing a hatchet job? Anything that contained information he got rid of. In Pakistan they sautee onions in one pot and bitter melon in another, then mix the two together with turmeric, cumin, hot pepper etc, then simmer in tomato sauce for an hour. that's information. He got rid of all of it. He got rid of the fact that in Vietnam it's eaten during the Tet celebrations. He got rid of all the information about the treatment of bitter melon in Nepal and replaced it with the meaningless line "In Nepal it is prepared in various ways." Why is something so vapid even there? He basically created a catalogue of names and vapid statements.
So, what I have done is the opposite of what the last editor did. I restored all the information that could be of some interest or use to someone trying to learn about the HOW THE VEGETABLE IS COOKED, which is supposed to be the matter found in a 'culinary use' section. And I have gotten rid of most but not all of the "dictionary". If anyone thinks all those names help, please put them somewhere else.
And please, do not just restore the hatchet job. If you have a meaningful problem with the section, how about discussing my contribution here instead of just undoing it? 66.234.47.194 ( talk) 18:01, 7 November 2009 (UTC)
This is ridiculous. You're so offended by real cooking information, but you have no problem with totally ungrammatical sentences. You have no problem with pure nonsense (a string of eleven names of dishes about which we are given absolutely no information? So what are the names doing there?) and you have no problem with sentence like "Marathi, the term used for bitter gourd is Kaarla." which have nothing to do with "Culinary Use." Apparently you would have to do some thinking or actual work to fix those problems; undoing my work is all you're capable of. The only thing in the section that is really a recipe was on Wikipedia from August 2007 until about a month ago. It presumably did not harm anyone in all that time. Much of the other deleted information is far older than that. The fact remains that the new section, as you have left it, is idiotic for all the reasons I detailed above. Your problem with the section that I have restored would be more credible if a) that section hadn't been peacefully residing on Wikipedia for more than two years and b) you had found some other way of improving the hash as it now stands, rather than simply restoring it.
Finally, the statement "One doesn't look in an encyclopedia for information on how you cook a food, one looks in a cookbook." is silly. How one cooks bitter melon is part of the meaningful information about bitter melon which one would like to have. And since the information which you are trying to delete is not to be found elsewhere on the internet you are impoverishing the internet while you impoverish wikipedia.
Anytime someone who is capable of thought and dialogue wants to work with me to improve this section I would be more than happy to cooperate. In the meantime, people whose intellectual ability extends to hitting an "undo" button and mouthing platitudes are not doing wikipedia any favors.
Bitter Melons or Bitter Gourds are also known as Karelas, or the alternative spelling Karella. Please stop removing this. Vexorg ( talk) 03:21, 20 April 2010 (UTC)
Many paragraphs of this article were taken verbatim from
A MEDICINAL POTENCY OF MOMORDICA CHARANTIA[sic]
D. Sathish Kumar, K. Vamshi Sharathnath, P. Yogeswaran, A. Harani, K. Sudhakar, P. Sudha, David Banji;
International Journal of Pharmaceutical Sciences Review and Research Volume 1, Issue 2, March – April 2010; Article 018.
including some errors, bad wordings, and repetitions. Or the other way around. Either way the article does not seem to be authoritative (not a peer-reviewed journal?) I have edited some of the wording but the information needs checking. --
Jorge Stolfi (
talk)
02:16, 21 December 2010 (UTC)
There may be some confusion between this and similar species Momordica balsamina, also scattered worldwide:
Would someone please check this issue? Thanks... -- Jorge Stolfi ( talk) 21:48, 27 December 2010 (UTC)
I am interested in Bitter Melon for Diabetes and there seems to be a website dedicated to this too: http://www.bittermelondiabetes.com —Preceding unsigned comment added by 112.201.93.17 ( talk) 10:05, 25 April 2011 (UTC)
I was quite surprised to see an absense of references to the antidiabetic effects of bitter melon, which have recently been topic of scientific research. I do not have much time to write a subsection on this, but I added just a sentence stating it. I also added references (and good ones, after a search on pubmed) on this. Perhaps someone else has the patience to read more scientific papers and write a section on the effects of the hypoglycemic and insulin-like components in bitter melon. (irpsit, on 3/5/2014) — Preceding unsigned comment added by Irpsit ( talk • contribs) 20:35, 3 May 2014 (UTC)
i really dont understand that means of bitter melon (karela) in Pakistan. and also identify, its fruit or vegetable/?
No consensus to move. Vegaswikian ( talk) 23:01, 25 September 2011 (UTC)
Bitter melon → Momordica charantia – Momordica charantia is the most commonly used name for this plant in reliable sources. Oddly, "Bitter melon" is only the third most commonly used name using searches in Google Books and Google Scholar, after Momordica charantia and "Bitter melon". In Google Scholar, Momordica charantia shows 14,800 results, [2], "Bitter gourd" gives 6,450, [3] and "Bitter melon" gives 4,150. In addition, there are so many non-English and local names used for this plant, that Momordica charantia is the only universally used name. Also see Wikipedia:Naming conventions (flora) for more information on article titles for plant names. First Light ( talk) 22:30, 18 September 2011 (UTC)
"Momordica charantia" 396 genuine hits.
"Bitter melon" 373 genuine hits.
"Momordica charantia" AND "bitter melon" 356 genuine hits.
"Momordica charantia" 401 genuine hits.
"Bitter melon" 385 genuine hits.
The beginning of this article tends to accumulate local names and the lead becomes a long list of names that do little to explain what the food actually is. I propose that unless there is clear evidence of use by native English speakers these additional local names be placed in the "Local names" section, which I have now linked in the lead. I have kept the only two referenced local names, goya and karavella. Although karavella could do with a reference to actual usage by English speakers. Computermacgyver ( talk) 21:26, 12 September 2012 (UTC)
As a frequent reader and never an editor of wiki articles, I am puzzled by a comment I sometimes find at the start of an article to the effect that "This article needs editing because it relies too heavily on primary sources".
Since when have primary sources become undesirable? I thought they were considered superior to secondary sources? Please enlighten me.
71.218.238.99 ( talk) 02:47, 14 January 2015 (UTC)
Where is the name bitter melon popularly used? In China? At least in India (where it's supposed to have originated) the vegetable is known by its local name in each language (generally derived from the Sanskrit karela), or exclusively as bitter gourd in English. The term bitter melon comes as a real surprise to me, so I'd love to know how popular it is in other countries as opposed to bitter gourd.
The article distinguishes Okinawa from "mainland Japan." Japan is a set of islands and has no continental territory. What does this mean? I presume, from "Japan proper" (meaning that Okinawa is not "really" a Japanese island), but of course the government of Japan would argue that this is not correct. Maybe change to "the rest of Japan"? — Preceding unsigned comment added by IAmNitpicking ( talk • contribs) 14:53, 30 October 2015 (UTC)
Both articles refer to the same plant, one is just a specific usage of the plant. The Bitter melon tea article also does not appear to have any sources as well, and may not meet WP:GNG. AtlasDuane ( talk) 15:14, 7 March 2017 (UTC)
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Does bitter mean same as acidic?
-- ee1518 ( talk) 10:51, 1 April 2019 (UTC)
Does the Native American Cherokee nation really grow the African cucurbit Momordica? IAmNitpicking ( talk) 14:11, 26 April 2021 (UTC)