In Karnataka bitter melon is known as hāgalakāyi ಹಾಗಲಕಾಯಿ in ; in Tamil Nadu it is known as paagarkaai or pavakai பாகற்காய் in.
Its differ substantially in the shape and bitterness of the fruit.
When it is softened and reduced, it is crushed in a with a few cloves of , salt and a red or green pepper.
When the fruit is fully ripe, it turns orange and soft, and splits into segments which curl back to expose seeds covered in bright red pulp.
After frying this with different spices, the less bitter and crispy preparation is served with grated coconut.
In Christian areas in Eastern Indonesia it is cooked with pork and chile, the sweetness of the pork balancing against the bitterness of the vegetable.