Pitlai Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Bitter gourds, karela
3/4 can: Chickpeas,
1/2 cup: Cooked toovar dal,
3: Green chillies slit,
1 1/2 tsp: Tamarind paste,
3: Red dry chillies,
2 tsp: Urad dal,
1 1/2 tsp: Coriander seeds,
1/2 cup: Grated coconut,
Peppercorns,
1/2 tsp: Jaggery or sugar,
Turmeric, to taste
Salt, to taste
Mustard seeds, seasoning
Curry leaves, seasoning
Oil, seasoning
Directions:
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.
U15297@uicvm.bitnet (Shyamala Parameswaran)
Source from luhu.jp
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.
U15297@uicvm.bitnet (Shyamala Parameswaran)
Source from luhu.jp