Bittergourd Pitlai
by sumagandlur
17 Aug 2011
This recipe has been viewed 24594 times
A spicy bitter gourd or karela vegetable preparation. . . . Bittergourd pitlai is a typical south indian recipe. The pitlai is easy to prepare and quite healthy!
Bittergourd Pitlai recipe - How to make Bittergourd Pitlai
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
3 bitter gourd (karela)
1 cup grated coconut
6 whole dry kashmiri red chillies
1 tsp coriander (dhania) seeds
1 tbsp tamarind (imli) pulp
3 tbsp chana dal (split bengal gram)
6 tbsp toovar (arhar) dal
1/2 tsp mustard seeds ( rai / sarson)
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste
2 tbsp oil
Method
- Method
- Heat 1 tsp oil in a kadhai, add the red chillies, 1 tbsp of chana dal and coriander seeds and saute for 2 minutes.
- Cool and blend in a mixer along with coconut into smooth paste. Keep aside.
- Pressure cook the toovar dal and remaining 2 tbsp of chana dal till soft. Keep aside.
- Heat enough water in a deep pan, add the bitter gourd slices along with salt, turmeric powder, 2 tbsp of tamarind juice and cook till the bitter gourd are cooked.
- Drain the excess water and keep aside.
- Boil remaining tamarind juice for a while, add the ground paste and mix well and cook.
- Add the cooked bitter gourd bits and cooked dals and mix well. When the liquid starts boiling, remove from the flame and season with mustard, asafoetida and curry leaves.
- Serve hot.
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