Pitlai

Pitlai

Ingredients:
2 med bitter gourds ("karela")
3/4 can chickpeas
1/2 cup cooked toovar dal
3 green chillies slit
1 1/2 tspn tamarind paste
3-4 red dry chillies
2 tspns urad dal
1 1/2 tspn coriander seeds
1/2 cup grated coconut
few peppercorns
a little jaggery or sugar

turmeric, salt to taste
mustard seeds, curry leaves, oil for seasoning

Preparation:

• Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across.
• In a little oil, saute cut bitter gourd and green chillies. Add 2 cups water, tamarind, turmeric and salt. 
• Let simmer until bitter gourd are tender. Add chickpeas and jaggery/sugar.
• While bitter gourd 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 cocunut paste into the bitter gourd-tamarind mixture. Add the dal. 
• Mix well and reheat a till it begins to simmer. Take off stove.
• Pour seasoning on top.