India is the second largest producer of fruits and vegetables in the world, after China. Vegetables and fruit play a vital role in human nutrition, as vitamin sources ( A, B6, C, E, thiamine, and niacin), minerals, dietary fiber and other phytonutrients. Keeping the above facts in mind the present investigation was conducted to investigate the effect of effect of drying on chemical quality of bitter gourd. Mature bitter gourds of uniform medium size and dark green colour were procured and washed in water to remove dust dirt from its surface. It sliced into 1, 2 and 3 cm thick rings with stainless steel knife. After preparation slices were blanched in boiling water at 90 °C for 2 minutes. Sulphitation by dipping the blanched bitter gourd slices in 0.2% KMS solution for 10 min at room temperature. Pretreated bitter gourd slices were spread on a stainless steel tray and dried in tray oven dryer at different temperatures 50, 60, 70, 80 °C till bitter gourd crisp. It was founded that high thickness and lower temperature takes more time to dry of bitter gourd. Rehydration ration of sample was