#MummasTouch – Pavakkai (Bitter gourd) Pitlai

Ingredients

• 2 bitter gourd (cut into small pieces)
• Tamarind (1 lemon-sized ball)
• 3 tbsp toor dal
• 1 tbsp jaggery
• 1/2 tsp turmeric powder
• A pinch of Asafoetida
• 1/2 cup grated coconut
• Salt (to taste)
• A handful of Kabuli Chana (soaked overnight and boiled)
• Coconut oil
• 1 tsp mustard seeds
• A few curry leaves

• 8 Dried red chillies
• 2 tbsp Coriander seeds
• 1 tbsp Chana dal
• A pinch of Fenugreek

Method

Step 1

Soak the tamarind in hot water for some 10-15 minutes. Squeeze and extract tamarind juice. Keep aside.

Step 2

Pressure cook toor dal. Mash well and keep aside.

Step 3

For the spice paste: Heat a tsp of oil, add the dried red chillies, coriander seeds, chana dal and a pinch of fenugreek. Fry for a few minutes till the chana dal turns a nice golden colour. Remove from heat. Once it cools, grind the spices to a smooth paste by adding a little water.

Step 4

In a pan, heat some coconut oil. Add mustard seeds. Once the seeds start to splutter, add the grated coconut and cut bitter gourd pieces. Fry for some 5-10 minutes.

Step 5

Pour in tamarind juice, add turmeric powder, salt and asfoetida.

Step 6

Boil till the raw smell of tamarind goes, and the bitter gourd is cooked.

Step 7

Once it is cooked, add the mashed toor dal and stir well.

Step 8

Add the boiled Kabuli chana and bring to boil.

Step 9

Add the spice paste and jaggery.

Step 10

Allow to boil for 2-3 minutes.

Step 11

Add water and bring to the required consistency.

Step 12

Add the curry leaves.

Step 13

Remove from heat and serve hot with cooked rice (or Idli/Dosa).

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