Baby Bitter gourd is known as “Midhi Pavakkai” in tamil and is less bitter than when compared to the usual bitter gourd. I hate eating anything made with pavakkai / bitter gourd during child hood and I think it continues to be so even now but I love eating baby bitter gourds and I made this simple poriyal after a long time to check if my children have overcome their dislike for this vegetable and it seems they have done so and it was cleaned up without any complaints.
Midhi Pavakkai Poriyal / Baby Bitter Gourd Poriyal
Midhi Pavakkai / Baby Bitter gourds – 150 gms
Onion – 1, medium
Tomato – 2, medium
Turmeric powder – 1/4 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Garam Masala powder – 1/2 tsp (optional)
Curry leaf – 1 sprig
Salt – to taste
Oil – 1 tbsp
Wash and trim the ends of the pavakkai. Slice them into 2 or 3 pieces. Chop the onions and tomatoes finely.
Heat a pan with oil. Once hot add mustard seeds. when it splutters add the urad dal and roast till it changes color. add the finely chopped onions and sauté till it turns pink. Add the tomatoes, a pinch f salt, curry leaves and cook till the tomatoes turn mushy.
Add sliced pavakkai, sambar powder
, turmeric powder, garam masala powder, salt and 1/4 cup water and mix well. Close with a lid and let it cook over medium flame for 5-7 min. Check if the vegetable is cooked and soft. Sprinkle little water if it very dry. Cook further till the water has evaporated and the curry looks dry.
Serve with hot sambar or rasam rice.
Using garam masala powder is optional.
Using more tomatoes will lessen the bitterness of the bitter gourds.
You can squeeze a dash of lemon juice in the end for a variation.
Labels: South Indian Lunch, Stir fry / Poriyal, Vegetable: Pavakkai / Bitter Gourd