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.
Aren’t they cute? While selecting the bitter gourds, select same sized ones. Very tiny bitter gourds are also available. You can choose as you wish.
It looks just like a sparrow’s head.
Cut off both ends with a sharp knife.
The bitter gourd is ready to be used in gravies.
