I looked up a gourd recipe in my Curries recipe book. The name of this gourd might have influenced the decision a little bit. It suggested making a dhal. I wasn't too keen on having to go out and buy split peas, though. Also, a day before cooking this Indian bitter gourd, we ate at a Chinese place where they offered bitter gourd omelette... So the idea of a curried omelette came to being.
Bitter was the verdict -- much more bitter than the other variety, which works for us, anyway!
I'm not sure what made me shave off the spikes. Would you have done that, too?