This is another bitter
gourd dish that is regularly cooked at home. It has the perfect balance of the
bitterness of bitter gourd, tanginess from the tamarind, spicy from the spice
paste that is used. Preparation is just like Araichivitta Sambhar.
INGREDIENTS
FOR THE SPICE PASTE
|
Bengal
gram dal
|
1tbsp
|
|
Coriander
seeds
|
2tsp
|
|
Red
chillies
|
4
|
|
Pepper
|
1tsp
|
|
Fresh
coconut
|
2tbsp
|
FOR PITLAI
|
Bitter
gourd(small)
|
10
|
|
Tamarind
|
1
marble sized
|
|
Water
|
1
cup
|
|
Oil
|
2tsp
|
|
Mustard
seeds
|
1tsp
|
|
Asafoetida
|
1/4tsp
|
|
Curry
leaves
|
Few
|
|
Tuvar
dal
|
ΒΌ
cup
|
|
Turmeric
powder
|
1/8th
tsp
|
|
Salt
|
To
Taste
|
PREPARATION
- Soak the tamarind in warm water for 30 minutes. Squeeze well and take out the extract. Keep aside.
- Remove the seeds from the bitter gourd and chop it into small pieces
- Cook the bittergourd in cooker upto 2 whistles or microwave it closed in Micro high mode for 3 minutes. Keep aside
- Cook the dal with enough water in the pressure cooker
- Dry roast all the ingredients for the spice paste and grind it into smooth paste with minimum water
- Heat Oil in a pan and when sufficiently hot, add the mustard seeds.
- Once the mustard crackles, add asafoetida and the cooked vegetable, saute for a minute
- Now add the tamarind extract, salt and some more water and let it boil for 3-4 minutes in medium flame.
- Now add the spice paste and check for consistency. If need be add more water and continue to cook for few minutes in low flame
- Add the cooked salt, adjust salt if necessary, cook for 3 minutes more and switch off the fire
- Serve warm with rice and curry.
