Arvi can be pressure-cooked with mustard paste.Its yummy.
I think,the beans above raddish is sem[in hindi]
To reduce the bitter taste of Karela, try to slice them into thin slices, removed the seeds & then just pan roast it with Oil & turmeric. In the end, it will turn crispy a little charred. Sprinkle salt & chilli powder. This is the only way I like it. Otherwise I know its too bitter. I never ate it before until my grandfather made it this way :)
Avarekai is yum. We make many dishes out of it. Personally I like the Sambar (can give you the recipe). My relatives here put it in almost any dish during its season; upma, pongal, lemon rice...anything! LOL
For the Karela-Another way to reduce the bitterness-scrape it a lil with a potato peeler,slit it,scoop out the seeds,add grated onion,salt,turmeric,mango powder,red chilli powder and shallow fry.Add a dash of lemon juice and serve hot with with Rice n Dal:)
I think I got the name for the picture before raddish . In Kannada it is called "Chapparada avarekai", You could google image it and check if it was the same vegetable :). My grandma made a Dal curry out of it the other day.