I dont think bitter gourd grows from cutting. You can get Ivy gourd cuttings and bitter gourd seeds from SeedsOfIndia.com.

There have been several comments in this thread about bitter melon seeds having a short storage life. I respectfully disagree. I have been saving & planting my own bitter melon seeds since the 1990's. Because I have collected many varieties & can only grow one per location, it might be 5-6 years or more before a particular variety gets regrown. I start all bitter melon as transplants; this year I planted "Taiwan Large" (from 2012 seed) and "Abashi" (from 2013 seed). I also planted a de-hybridized Chinese variety (2020 seed) as a backup. There was no difference in germination between all three varieties, which each had about 90% germination. To put this in perspective, all seed has been stored in zippered freezer bags, at room temperature, with the bags rolled up to squeeze out excess air & stored in a dark, dry location. Proper drying is important; if the seed moisture is too high when stored and/or the seeds are exposed to heat, they will deteriorate quickly. Air-tight containers are best for storage. To get the best germination, start the seeds indoors in pots. Water-permeable pots (peat, paper, soil blocks, etc.) are best, since they avoid root damage during transplanting. It isn't necessary to nick the seeds; after planting, soak the pots & seeds in a tray over-night, then pour off any excess water. A few drops of fertilizer in the soaking water will improve germination (organic fertilizer can be used if it has a high N content). I recommend placing the pots in a warm location until germination... I use 80 F. degrees, but a heat mat, or a box with an electric bulb for heat, will work too. Germination should take 7-8 days; the seedlings should be moved to direct sunlight as soon as they emerge.

That helps quite a bit.. In that case, I suggest looking in to Vietnamese cuisine. It's a bit more palatable for most Western palates than say Korean kimchee. While the vegetables may or may not be different than what you've already had, the combinations of ingredients that go with the produce create a treasure of flavor and texture. Also, I know you said you're looking for vegetable recommendations, but it sounds like you've already tried a wide variety. Here is my suggestion to you. That you research the cuisines you like, and find tried and true recipes that sound good to you, then grow the vegetables you'll need to make those recipes. This may work better for you than growing vegetables and then finding ways to cook them. While many may taste similar, there can be a great difference in the end result based on preparation. As you stated, many vegetables in the same family will taste similar to each other. The key is not only fresh produce, it's knowing what to do with it. For instance: Chinese cuisine: regular green beans or asian yard long beans with fermented bean paste. I haven't met any Westerner who tried it and did not like it. Shiitake mushrooms slowly sauteed with garlic, oyster sauce, soy sauce, and other flavorings. Cilantro, vietnamese cilantro, or culantro mixed with ground pork, thin rice noodles, lettuce, and carrots then rolled into a spring roll and fried. Ong Choy, also known as Asian spinach is a water plant in the morning glory family that is one of the few vegetables which is not supposed to be crispy when cooked. But is delicious sautd with fermented bean curd (as with the green beans above). What is considered one of the best in the Asian cabbage (choy) family is gai choy, because of the sweet, delicately crispy stem and flower buds. I don't know how many times you've had Miso but it shouldn't be overly salty if prepared properly, no more salty than a can of Campbell's soup. And there should be a hint of sweetness to it. Often there are cubes of silken tofu and a touch of scallions, or seaweed. There are also different types of miso. "Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is an extremely wide variety of miso available." Look for one that isn't so salty. Eggplant can be delicious if prepared so that it absorbs a lot of good flavor. I personally have only had a limited amount of Indian food, so my suggestion is to follow the link provided below and browse the recipes there to see what might catch your eye. Another thing to consider, since you like the Indian spices is to foray into ethnic herbs. Brussels sprouts aren't considered Asian, but they are delicious if home grown. Garlic is also a good choice for the home gardener because you can grow hardneck varieties not often readily available unless you have a really good farmer's market near you. I like edamame and yard long beans. Winter melon is fun to grow and good for a savory soup. I also recommend kohlrabi. Here is a link that might be useful: Indian Recipes with a focus on Vegetables

Haha...good idea for the diversion tactic in the garden. We do like bitter. Last night i sliced one lengthwise, removed the seedy center and sliced into half moons. Caramelized an onion and tossed them in...just had to taste it. Good,(ish) Thanks for the thai link! I recently made fantastic tiny meatballs, made way too many as i tend to do...froze the rest to drop into soups. I always have MisoMaster on hand as it lasts forever and is such a good quick soup base with scallions, ginger, cilantro, lime and celo noodles. I usually drop in a few shrimp or a small salmon steak...stuffed bitter melon would be another option. The turmeric, hmm, one is sitting on my chop board. Making a german potato salad and a beet cole slaw for the weekend bbq. Maybe i'll just slice it into thin rounds and 'neon' all my sides. I only grow zucchini for its flowers so i have no fear of eating banana flowers...right now it is a good lookin' garnish. Need to do some more research on that one.