Bitter gourds that are really bitter have hard, narrow ridges, and they're dark green. The less bitter ones have wide ridges, and they're softer, and more yellow.
The bitter gourds I cook are the big type that, over the years, have become less bitter. I used to sweat them before cooking but that's not necessary now.
I love frying the living daylights out of thinly sliced bitter gourd in a