Baby Bitter Gourd Recipe – Authentic Midhi Pavakkai with Tamarind & Coconut

Last Updated on 2 months by Neha Deshmukh

Baby Bitter Gourd Recipe – Authentic Midhi Pavakkai with Tamarind & Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a traditional South Indian stir-fry for Midhi Pavakkai, or baby bitter gourd. It’s a dish my grandmother used to make, and the tangy-bitter-sweet flavor combination is just chef’s kiss. Don’t let the “bitter” part scare you; when cooked right, it’s incredibly delicious and surprisingly addictive! This recipe uses tamarind and coconut to balance the bitterness beautifully.

Why You’ll Love This Recipe

This Midhi Pavakkai recipe isn’t just about taste; it’s about comfort. It’s a relatively quick and easy dish to make, perfect for a weeknight meal. Plus, it’s packed with nutrients! The slight bitterness is actually really good for you. It’s a wonderful side dish to enjoy with rice and dal, and it’s a guaranteed conversation starter.

Ingredients

Here’s what you’ll need to make this authentic Midhi Pavakkai stir-fry:

• 15 Baby bitter gourd / Midhi pavakkai
• 1 Big onion (Finely chopped)
• Small gooseberry size Tamarind
• 1 tsp Sambar powder
• 1/4 tsp Turmeric powder
• As needed Salt
• 1/2 tsp Jaggery
• 1/4 cup Grated coconut
• Few drops Lemon juice
• 1 tbsp Cooking oil or sesame oil
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal
• 2 tsp Chana dal
• Few Curry leaves
• A pinch Asafoetida / Hing

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Baby Bitter Gourd / Midhi Pavakkai: These are much more tender and less bitter than regular bitter gourds. They’re also smaller and have a slightly sweeter taste. Look for firm, bright green gourds.
• Tamarind: This is key for that signature tangy flavor! I prefer using a small piece of tamarind pulp and soaking it in warm water to extract the juice. You can also use tamarind paste, about 1-2 tablespoons.
• Sambar Powder: Don’t skip this! It adds a lovely depth of flavor. You can find it at most Indian grocery stores. Each brand has a slightly different flavor profile, so feel free to experiment.
• Tempering (The Tadka): The tempering is where the magic happens! South Indian cuisine is all about the tadka. Different regions have different preferences – some add dried red chilies, others use more curry leaves. Feel free to adjust to your liking. Sesame oil adds a wonderful nutty flavor, but any cooking oil works.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop the baby bitter gourds. Slit each one halfway through – this helps them cook evenly.
2. Now, pressure cook the bitter gourds with the tamarind water and a pinch of salt for just one whistle. This softens them up beautifully. Once the pressure releases, drain the water.
3. Heat the oil in a pan. Add the mustard seeds and let them splutter. Then, add the urad dal and chana dal, and sauté until they turn golden brown.
4. Throw in the curry leaves and a pinch of hing (asafoetida). Sauté for a few seconds until fragrant.
5. Add the finely chopped onions and sauté until they become translucent and slightly golden.
6. Add the cooked bitter gourd, sambar powder, turmeric powder, salt, and jaggery. Mix everything well to coat the bitter gourds evenly.
7. Cover the pan and cook on low flame for about 5-7 minutes, or until the onions turn a beautiful golden color.
8. Finally, turn off the heat and add the grated coconut and a few drops of lemon juice. Mix thoroughly. The lemon juice brightens up the flavors!

Expert Tips

• Don’t overcook the bitter gourds! You want them to retain a little bit of texture.
• Adjust the amount of jaggery to your preference. If you like it sweeter, add a little more.
• A good quality sambar powder makes a huge difference.

Variations

• Vegan Adaptation: This recipe is already vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild to Medium): If you like a little heat, add a finely chopped green chili to the tempering.
• Festival Adaptations: This Midhi Pavakkai is a popular side dish during Onam and Pongal in South India. My family always makes a big batch for these festivals!

Serving Suggestions

Serve this Midhi Pavakkai warm with a bowl of steaming rice and a side of dal. It also pairs well with rasam or yogurt. It’s a complete and satisfying meal!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is Midhi Pavakkai and where can I find it?

Midhi Pavakkai are baby bitter gourds. You can usually find them at Indian grocery stores, especially those specializing in South Indian produce.

Can I use regular bitter gourd instead of baby bitter gourd?

Yes, you can! But you’ll need to remove the seeds and the pith (the white spongy part inside) to reduce the bitterness. Also, regular bitter gourds take longer to cook.

How do I adjust the bitterness of the dish?

Soaking the chopped bitter gourd in salt water for about 30 minutes before cooking can help reduce the bitterness. You can also adjust the amount of jaggery to balance the flavors.

What is the purpose of adding tamarind to this recipe?

Tamarind adds a lovely tangy flavor that complements the bitterness of the bitter gourd. It’s a key ingredient in South Indian cuisine!

Can this dish be made ahead of time?

You can prepare the bitter gourds and the tempering ahead of time. Store them separately and combine them just before serving.