I like the bitterness of bitter gourd and it helps in a low insulin situation. Almost every recipe I've seen, recommends frying it. My objective is to lessen the cooking time, but it's hard to find recipes for cooking bitter gourd in an ordinary pressure cooker. The recipes I found, use some kind of a cooker with a timer, and they cook it only for a minute (which I assume wouldn't cook it fully).
I'm accustomed to pressure cooking mixed vegetables until the first whistle. But is there any special reason for not pressure cooking bitter gourd for as long as the first whistle or a reason that people almost always fry it? Is it because of some loss in nutrition (polypeptide-p or p-insulin) or crunchiness?
I'd really appreciate an ordinary pressure cooker recipe for bitter gourd, where it can be cooked with some masala's added (for extra taste). The point of using a pressure cooker is to reduce the cooking time and to be able to cook a large amount of bitter gourd in bulk and keep it in the freezer so I wouldn't have to keep purchasing it and cooking it every now-and-then.