Name: Bitter gourd Pitlai recipe by krishnakumari m at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Fresh Bitter gourds : 2; Toor Dhal : ¾ cup; Tamarind : Lemon sized; Jaggery : 1 tsp grated; Curry Leaves : A few; Mustard Seeds and Cumin seeds : for tadka; Haldi(Turmeric Powder) : A pinch; Hing : A pinch; Oil – 2 tbsp; Salt : As per taste; Urad dhal (Black Gram) : ½ tsp; Chana Dhal (Bengal gram) : ½ tsp; Dhania (Coriander Seeds) : 1tsp; Red Chillies : 5-6; Pepper Corns : 7-8; Grated Coconut : ½ cup

Ingredients Serving: 4

Fresh Bitter gourds : 2
Toor Dhal : ¾ cup
Tamarind : Lemon sized
Jaggery : 1 tsp grated
Curry Leaves : A few
Mustard Seeds and Cumin seeds : for tadka
Haldi(Turmeric Powder) : A pinch
Hing : A pinch
Oil – 2 tbsp
Salt : As per taste
Urad dhal (Black Gram) : ½ tsp
Chana Dhal (Bengal gram) : ½ tsp
Dhania (Coriander Seeds) : 1tsp
Red Chillies : 5-6
Pepper Corns : 7-8
Grated Coconut : ½ cup

Instructions

Pressure cook toor dhal and keep aside.
Soak tamarind in water and extract the juice of it.
For the paste dry roast Urad Dhal, Chana dhal, Dhania, Pepper and coconut
Now grind all these ingredients into a thick paste adding little water.
In a pan add 2 tsps of oil and add the bitter gourd pieces and shallow fry them. If you prefer using more oil then you can deep fry bitter gourd pieces until they turn brown and crispy.
In a vessel pour the tamarind juice, add salt, turmeric powder and the ground paste and bring it to boil. See to it that the paste gets sinked into the tamarind juice well. This helps in elimination of raw smell of tamarind.
Add the mashed boiled dal into this mixture and bring to boil and simmer for few minutes
Prepare the tempering by heating the oil and adding mustard and cumin seeds, followed by hing, curry leaves and broken recd chillies
Add the tempering to the dal and mix well. Serve with hot rice

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