In India, Karela is considered one of the most nutritious gourds and is a commercially important vegetable. Rich in vitamin A, vitamin C, iron and a good source of carbohydrates, the fruits are fried, boiled, stuffed, dried, and pickled.
Some cultures also consume the tender shoots and leaves.
Karela thrives well under a hot to moderately warm and humid climate. Planting rate ranges from 4.0-5.4 lbs. Karela is a high- priced vegetable commodity. Challenges Karela is not produced in Georgia but can sometimes be found in Florida gardens. Current Research Introducing, adapting and developing low- input cultivation practices for this tropical vegetable crop for a temperate climate is the major focus of karela research at the Fort Valley State University Agricultural Research Station.