Pitlai Recipe

• 2 medium Bitter Gourds (karela)
• 3/4 can Chickpeas
• 1/2 cup Cooked Toovar Dal
• 3 Green Chilies (slit)
• 1½ tsp Tamarind Paste
• 3 Red Dry Chilies
• 2 tsp Urad Dal
• 1½ tsp Coriander Seeds
• 1/2 cup Coconut (grated)
• Peppercorns
• 1/2 tsp Jaggery / Sugar
• Turmeric (as desired)
• Salt (to taste)
• Mustard Seeds (for seasoning)
• Curry Leaves (for seasoning)
• Oil

• Slit each bitter gourd into four quarters and cut 1/2 inch thick pieces, across.
• Saute bitter gourd and green chilies in oil.
• Add in 2 cups of water, along with tamarind, turmeric and salt. Let it simmer, until the bitter gourd pieces become tender.
• Add in chickpeas and jaggery/sugar. Let it cook.
• In the meantime, add a little oil in a separate pan and fry coriander seeds, urad dal, red chilies and peppercorns, till they are roasted well.
• Add in grated coconut and stir for 1-2 minutes. Then, grind these roasted ingredients in a blender.
• Combine coconut paste and karela-tamarind mixture. Add the cooked toovar dal and mix well.
• Reheat till it starts simmering.
• Remove from heat and pour seasoning on the top.
• Serve hot.