OK, I'll be more careful next time. The pressure was a bit too high;
the pieces were somewhat on the mushy side. They fell apart when I
cooked them.

The flavor was *great.* Some of the bitterness, but not a huge amount.
Bitter melon seems to go very well in cabbage stewed in some leftover
beef stock with apples and franks (to which I also added some black
mustard seed, black caraway and regular caraway.) The bite seems to
counter the odd taste one sometimes gets with simmered cabbage dishes.

For those who are diabetic - bitter melon is said to have some kind of
naturally occuring insulin. I'm not sure of the details or the amounts,
or even if the amounts are significant.

No significant belly gas from the dish either - a side effect of
whatever insulin in the melon (once again, if any) breaking down the
complex sugars present? Dunno.