Monday, July 22
Karela Fry

Baby Bitter Gourd Fry | Karela Fry

The Midhi Pavakkai Poriyal or Baby Bitter Gourd Fry is a South Indian side dish that pairs well with rice. Here’s a step-by-step guide on how to make it:


15 Baby bitter gourd / Midhi pavakkai
1 Big onion, finely chopped
Small gooseberry-sized tamarind
1 tsp Sambar powder
1/4 tsp Turmeric powder
Salt, as needed
1/2 tsp Jaggery
Water, as needed
1/4 cup Grated coconut
A few drops of Lemon juice
For tempering:

1 tbsp Cooking oil or sesame oil
1/2 tsp Mustard seeds
1 tsp Urad dal
2 tsp Chana dal
A few Curry leaves
A pinch of Asafoetida / Hing


Wash the baby bitter gourd and chop off the head and tail portions. Slit them in the middle until half the way through and set them aside.

In a pressure cooker, add the slit bitter gourd, tamarind water, salt, and turmeric powder. Mix well and pressure cook in low flame for one to two whistles.

Once the pressure is released, open the cooker and drain the excess water from the cooked bitter gourd. Keep the cooked bitter gourd aside.

Heat oil in a kadai or pan and temper mustard seeds, urad dal, chana dal, curry leaves, and asafoetida.

Add chopped onions and sauté until they turn transparent.

Now, add the cooked baby bitter gourd, sambar powder, salt, jaggery, and turmeric powder. Mix everything well and cover cook on low flame until the onions turn golden in color.

Turn off the flame and add grated coconut. Mix well, and if needed, squeeze a little lemon juice for extra flavor.

Your Midhi Pavakkai Poriyal or Baby Bitter Gourd Fry is now ready to be served with rice.

Enjoy this less bitter and delicious stir fry made from the unique baby bitter gourd!