Pitlai
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Bitter gourds (karela) |
| ¾ | can | Chickpeas |
| ½ | cup | Cooked toovar dal |
| 3 | Green chillies slit | |
| 1½ | teaspoon | Tamarind paste |
| 3 | Red dry chillies | |
| 2 | teaspoons | Urad dal |
| 1½ | teaspoon | Coriander seeds |
| ½ | cup | Grated coconut |
| Peppercorns | ||
| ½ | teaspoon | Jaggery or sugar |
| Turmeric; to taste | ||
| Salt; to taste | ||
| Mustard seeds (seasoning) | ||
| Curry leaves; seasoning | ||
| Oil; seasoning | ||
Directions
Slit karela into four quarters and cut ½ inch thick pieces across.
In a little oil, saut‚ cut karelas and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let simmer until karelas are tender. Add chickpeas and jaggery/sugar. While karelas are cooking, in another pan sprinkle a little oil and fry coriander seeds, urad dal, red chillies and peppercorns until well roasted. Add coconut, stir a min or two and then grind in a blender. Add a little tomato paste if handy for color. Blend in coconut paste into the karela-tamarind mixture. Add the dal. Mix well and reheat a till it begins to simmer. Take off stove. Pour seasoning on top.
U15297@... (Shyamala Parameswaran)