Kurivi thalai pavakkai can be translated into sparrow head bitter gourd as the gourd resembles the small head of a sparrow. They taste amazing in a tamarind based gravy/ puli kulambu or vadhakkal. They are less bitter and when sauteed in oil for a long time, the bitterness is still reduced. I have posted two recipe earlier in my other blog and I will give the links to the recipes. This post is on preparing the tiny bitter gourds for cooking.