I would not use bitter melon for this unless you like it bitter. You will not be successful trying to eat something you need to mask. Instead take supplements - or dry it, powder it and fill your own capsules. There are countless plants with similar claims. Find another that works, and that you like, and use it. Right now this is a fad.
I like it like as it is, but at first was a little shocked by the taste. Now I actually have cravings for it! I am going to follow this post to see if anyone has personal recipes. Right now I don't have faves (except the bitter melon with oyster sauce below) that I've tried out - just collecting them.
I first had it in in Beef and Bittermelon with oyster sauce at a Chinese Restaurant. Very easy to do - probably don't need a recipe for this - just standard stir fry wok cooking techniques. I usually add onions and garlic, and a bit of ginger too. It works with other meats or no meats too. I don't pre-boil the bitter melon anymore unless I am going to freeze some too.
There are numerous Indian dishes made with it so look for it there. Karela is one name used for it in India - but there are others and spellings are variable - but look for it under the language for which you are seeking a recipe. http://bittermelon.o...saroundtheglobe http://www.plantname....html#charantia
Here is a great link http://www.harekrsna...pes/bitters.htm I'm not Hare Krisna, so I add onions and garlic to many of these recipes (they abstain from both)
It's popular in SE Asia too - you can find lots of recipes if you search.
The leaves and stems are used too. Not sure about the phytochemicals in these, but I've had a Philopino soup with them that was wonderful. I have not had an abundance of the greens to spare for this, but maybe I will this year. Seems they also use them in Thailand and Vietnam, and likely other SE Asian countries too.
I wonder if it works with chocolate - complimenting the bitterness?
Also wonder if you can sweeten it and make drinks with it?
I am growing 4 varieties this year in my garden. It's a challenging crop for me as I have a short growing season. But it looks like I have plants with fruits on them as we speak so I will be successful this year. They are rampant growers, and are very easy in places with heat (humidity and wet conditions don't bother them either compared with others in the squash family). Evergreen seeds is a good source of early varieties. Chip the seed a little and they will come up easily once the soil is warm. They don't like being transplanted so I just put them in the ground with black plastic mulch and a row cover to keep things warm and cozy. The row cover comes off when the plants start to sprawl and temps get in the 90's.