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You are here: Home / South Indian Lunch / Midhi Pavakkai Poriyal / Baby Bitter Gourd Poriyal

Midhi Pavakkai Poriyal / Baby Bitter Gourd Poriyal

March 19, 2012 By Radhika 26 Comments

Midhi Pavakkai PoriyalBaby 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

You’ll need:
Midhi Pavakkai / Baby Bitter gourds – 150 gms
Onion – 1, medium
Tomato – 2, medium
Sambar powder – 2 tsp
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
Method:

Wash and trim the ends of the pavakkai. Slice them into 2 or 3 pieces. Chop the onions and tomatoes finely.

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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.
Notes:
  • You can also use red chilli powder instead of sambar powder.
  • 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.

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Filed Under: South Indian Lunch, Stir fry / Poriyal, Vegetable: Pavakkai / Bitter Gourd

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Reader Interactions

Comments

  1. spiceupthecurry.com

    March 19, 2012 at 8:55 am

    this curry looks awesome. looks so masaledar. 🙂

    Reply
  2. Anu

    March 19, 2012 at 8:57 am

    WoW!! Nice clicks radhika. Lovely bittery poriyal…

    Reply
  3. Ms.Chitchat

    March 19, 2012 at 9:03 am

    Very nice recipe,loved the color of the poriyal, a sure try soon. I do add onions to pavakkai poriyal but not tomato.

    Reply
  4. Achu's Amma's Kitchen

    March 19, 2012 at 9:06 am

    nice and awesome poriyal…clicks droolling me..

    Reply
  5. anusha praveen

    March 19, 2012 at 9:45 am

    hey radhi porial looks very tempting and i loved the lemon juice idea. I add jaggery though

    Reply
  6. Prathibha

    March 19, 2012 at 10:26 am

    This is a fav veggie at my place..especially those tiny bitter gourd variety..yumm

    Reply
  7. Women World

    March 19, 2012 at 11:16 am

    Simply Superb. Adding lemon juice is a new idea to get rid of bitterness.

    Hamsamalini Chandrasekaran,
    http://indianyummykitchen.blogspot.com

    Reply
  8. Jayasri Ravi

    March 19, 2012 at 2:27 pm

    Nice one, i love pavakkai so mich .., lovely clicks i have never used sambhar powder to poriyal

    Reply
  9. jeyashrisuresh

    March 19, 2012 at 3:52 pm

    my fav one, miss this one. nice addition of onion and tomato

    Reply
  10. Kaveri

    March 19, 2012 at 4:00 pm

    Have been wanting to try these for a long time…I tasted them once when my friend got it for her lunch at office..they were not bitter at all…Your preparation looks very yum Radhika.

    Reply
  11. Maayeka

    March 19, 2012 at 4:30 pm

    Delicious stir fry with sooo cute baby bitter gourds..love the recipe and the clicks so much.and yeah I never tried adding sambhar masala in bittergourds..will try this soon..

    Anjana

    Reply
  12. Sravs

    March 19, 2012 at 4:59 pm

    Delicious one !!

    Ongoing event CC:Vegan Diet – Plant Based Food

    Reply
  13. Priti

    March 19, 2012 at 5:11 pm

    Looks so perfect n delish ..nice pics

    Reply
  14. faseela

    March 19, 2012 at 5:33 pm

    awesome poriyal dear….yummy

    Reply
  15. Hema

    March 19, 2012 at 5:59 pm

    I love this pavakkai, my mom does a nice fry with it, looks superb, I think it wud go with rotis too..

    Reply
  16. Deeps @ Naughty Curry

    March 19, 2012 at 6:03 pm

    lovely pic.. bittergourd is one of my fav’s!

    Reply
  17. Shobha

    March 19, 2012 at 7:46 pm

    I eat a lot of this when I go to mom’s place…I have never come across baby karelas in Mumbai.

    Reply
  18. maha

    March 19, 2012 at 11:30 pm

    looks really yumm.loved the colour.tempting n mouthwatering……
    Maha

    Reply
  19. schmetterlingwords

    March 20, 2012 at 12:16 am

    Wow!! The paavakkai poriyal looks delicious… I used to hate bitter gourd too as a child, but now I like it.. Will see if I get baby ones here 🙂

    Reply
  20. Pranjali

    March 20, 2012 at 12:25 am

    Very delicious and flavourful dish.Loved it.
    You have a wonderful blog here.
    Happy to follow your blog.
    Do visit my new blog in your free time.
    http://www.foodydelight.com/

    Reply
  21. The Yogi Vegetarian

    March 20, 2012 at 3:02 am

    This looks totally amazing!Great pics. Bitter gourd is one of my favourites, and so healthy too.

    Reply
  22. Sreevalli

    March 20, 2012 at 3:57 am

    What a melody of veggies.. Yummy curry..

    Reply
  23. SavithaRaj's Spice Land

    March 20, 2012 at 5:20 am

    Looking delicious !!

    Reply
  24. sangee vijay

    March 20, 2012 at 5:37 am

    my mom make bitter gourd this way…midhi pavakkai,i haven’t tasted this but looks too tempting

    Reply
  25. veena krishnakumar

    March 20, 2012 at 1:31 pm

    Curry looks very inviting. May be i should eat pavakkai after all:-)

    Reply

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Hi, I'm Radhika, a homemaker and mom of 2 teenage boys. Welcome to my kitchen from where I share easy and simple vegetarian and vegan recipes to tickle your palates. Read More…

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