Tuesday, June 18, 2013

Pitlai in bitter gourd!

Pitlai in bitter gourd. Karela, pakal kay.

Ingredients: 1/4 kg bitter gourd, wash and cut it in round slices. Add one tablespoon curd, 1/2 tea spoon salt and one pinch of turmeric powder to it. Put it aside.

For frying
 Red chillies 4 to 6,
Dhania(coriander seeds) one table spoon,
bengal gram dhal 2 teaspoon,
one teaspoon black pepper,
1/2 tea spoon methi(fenugreek seeds),
Urad dhal splitted 1 tea spoon,
coconut grated one table spoon.
oil for frying.

Tamarind one small lemon size ball.  extract juice from it. 1/2 cup Tur dhal (Arhar dhal) (cook the dhal and mash it.) salt to taste,   one teaspoon jaggery powder(optional). Soaked whole chana or Peas(matar) one table spoon. cook it with thur dhal in a cooker.

Fry the ingredients in oil and grind it to a fine paste. Put a thick bottomed pan in stove and add one teaspoon oil.  Remove the water in bitter gourd and fry it for one minute. Add some water and a little bit salt to taste.  After the bitter gourd cooked add the tamarind juice, salt to taste and mashed dhal. Let it boil for 2 minutes and add the cooked whole chana and peas. When the gravy becomes thick add the grinded masala paste and some more water to it.  Let it boil for 2 more minutes. Add jaggery if you need it. Remove the pan from the stove and temper the Pitlai with mustard seeds, urad dhal splitted, curry leaves, one Red chilly in coconut oil.Garnish with coriander leaves. serve hot with rice.

No comments:

Post a Comment