PITLAI

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Recipe Name: PITLAI

Servings: 4

Comments:

 

2 Medium Bitter gourds (karela)

3/4 Can(s) Chickpeas

1/2 Cup(s) Cooked toovar dal

3 Green chillies slit

1 1/2 Teaspoon(s) Tamarind paste

3 Red dry chillies

2 Teaspoon(s) Urad dal

1 1/2 Teaspoon(s) Coriander seeds

1/2 Cup(s) Grated coconut

Peppercorns

1/2 Teaspoon(s) Jaggery or sugar

Turmeric; to taste

Salt; to taste

Mustard seeds (seasoning)

Curry leaves; seasoning

Oil; seasoning

 

Slit karela into four quarters and cut 1/2 inch thick pieces across.

In a little oil, saut‚ cut karelas and green chillies. 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 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 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.

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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