Midhi Pavakkai/ Baby Bittergourd, this is another vegetable that I missed when I was in the US, but now that I am in India, enjoying it. They are added to sambars, but my favorite is this curry, once again my mother's recipe. This bitter gourd doesn't taste as bitter as the bigger variety, and when made it this way, tastes really good, I simply love it, try this simple and easy fry if you can find this vegetable..
Need To Have
- Midhi Pavakkai - 2 cups
- Onion - 1 medium, chopped
- Red Chilly Powder - 1 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Fennel Seeds - 1 teaspoon
- Salt - to taste
Trim the ends of the pavakkai, slice it slightly in the middle but not completely. Grind the fennel seeds and the onion.
Take the pavakkai in a pan, add the ground onion, turmeric and chilly powders and salt, mix it well. Put it on the stove, add some oil and a little water ( about 1/4 cup), cover and cook till the vegetable becomes soft. Remove the lid, the water should have dried up, add some oil, reduce the heat, keep roasting till it turns brown color and looks roasted.
Though the vegetable is roasted, it'll still be soft.
Goes very well with rice and dal.