'Momordica charanta' is a Sanskrit word and in English refers to bitter melon, bitter gourd or bitter squash. It is widely grown in Asia, Africa and the Caribbeans for its edible fruit, which is extremely bitter.
Bitter gourd has originated in the Indian subcontinent and was introduced in China in the 14th century. This vegetable is often used in Chinese cooking for its bitter taste typically in stir-fries, soups and herbal tea.
It is very popular throughout South Asia. In India, Pakistan, and Bangladesh bitter gourds are usually cooked with onion, chilli, turmeric, salt and cumin seeds.

This recipe is a new attempt and I hope you will like it as much as I do.
Ingredients:            
3 pieces bitter gourd        
1cup chopped shrimp        
½ cup grated onion            
½ tsp grated garlic            
½ tsp turmeric powder        
1 tsp red chilli powder        
1tbsp grated coriander leaves    
2 tbsp oil
Salt to taste
Method:
Cut the bitter gourds horizontally in to two pieces and remove seeds from the inside. Wash bitter gourds and blanch in boiling water with a pinch of salt. Keep them aside. Heat oil in a pan, fry onion and garlic until golden brown. Add red chilli powder, turmeric powder, chopped shrimp, coriander-leaves and salt and keep stirring. Cook for a few minutes. Remove pan from the oven. Now insert the cooked shrimps between two halves of the blanched bitter gourds. Place the bitter gourds on an oven proof plate and bake in a preheated oven at 160 degree Celsius for 15 minutes. When it is done prepare to serve with warm rice.
Tips:
If you want to reduce the bitterness of the gourds, keep the pieces in salt water for few minutes before cooking.