Pitlai

Course : Curry
Serves: 4
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Ingredients:

2 medium bitter gourds -- (karela)
3/4 can chickpeas
1/2 cup cooked toovar dal
3 medium green chiles slit
1 1/2 teaspoons tamarind paste
3 medium red dry chiles
2 teaspoons urad dal
1 1/2 teaspoons coriander seeds
1/2 cup grated coconut
1 piece peppercorns
1/2 teaspoon jaggery or sugar
1/2 teaspoon turmeric -- to taste
1 teaspoon salt -- to taste
1/2 teaspoon mustard seeds -- (seasoning)
1 bunch curry leaves -- seasoning
1 tablespoons oil -- seasoning
 

Preparation / Directions:

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