Paavakkai Pitlay (Bitter Gourd Pitlay)
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| Ingredients |
- 150 grams Bitter gourd
- 1 Chopped tomatoes
- 1/2 cup Toovar dal
- 1 tablespoon Grated jaggery
- 2 teaspoons Sambhar powder
- 1/2 teaspoon Turmeric powder
- 1/2 Grated coconut
- 2 tablespoons Tamarind paste
- 6 Cashew nuts
- 2 1/2 cups Water
- 1 tablespoon Ghee
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- 6 Red chillies
- 1 tablespoon Coriander seeds
- 1/2 teaspoon Peppercorns
- 1 teaspoon Bengal gram dal
- 1 teaspoon Urad dal
- 1/2 teaspoon Asafoetida
- 1 teaspoon Mustard seeds
- Curry leaves
- 4 teaspoons Oil
- Salt(As per taste)
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| Method |
Pressure cook the toover dal and set aside.
Heat 2 tsp. of oil and fry the red chillies, coriander seeds, pepper, chana dal, urad dal and asafoetida. Grind to a fine paste with 2 tablespoons of the grated coconut.Fry the cashewnuts in 1 tablespoon ghee. Extract milk from the remaining grated coconut. Mix the tamarind paste with 1 cup water.
Heat the tamarind water and add the chopped bitter gourd, salt, sambar powder, turmeric powder, and jaggery. Simmer till the bitter gourd has cooked. Add the chopped tomato and the ground paste and simmer for a couple of minutes. Add the cooked dal and simmer till well blended.
Heat 2 teaspoons of oil and add the mustard seeds and curry leaves. When the mustard seeds splutter, add to the cooked vegetable mixture.
Add the coconut milk just before serving, garnished with cashewnuts.
Serve hot with rice.
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Other Details |
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Serves: 6
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Time: 60 mins.
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Category: Main Course | State: Tamil Nadu | Submitted by: System
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