1. Use tender bitter gourd,it will not bitter much. Anyways do not skip soaking in salt water. After soaking rinse well with tap water before using in kuzhambhu. 2. Prefer to use Gingelly oil, it gives authentic taste to this kuzhambhu. 3. Before turn off the flame , check the bitter gourd’s are cooked well. 4. Also do not skip jaggery, it’s a taste enhancer for this gravy. Moreover it reduces the bitterness of the veggie.