Pitlai

Recipe Ingredients

2 teaspoons	10ml	Bitter gourds - (karela) (medium)
3/4		Chickpeas
1/2 cup	118ml	Cooked toovar dal
3		Green chiles slit
1 1/2 teaspoons	7.5ml	Tamarind paste
3		Red dry chiles
2 teaspoons	10ml	Urad dal
1 1/2 teaspoons	7.5ml	Coriander seeds
1/2 cup	46g / 1.6oz	Grated coconut
		Peppercorns
1/2 teaspoon	2.5ml	Jaggery or sugar
		Turmeric - to taste
		Salt - to taste
		Mustard seeds - (seasoning)
		Curry leaves - seasoning
		Oil - seasoning

Recipe Instructions

Slit karela into four quarters and cut 1/2 inch thick pieces across. In a little oil, saute cut karelas and green chiles. 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 chiles 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.

Source:
Shyamala Parameswaran

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