How to Cook Indian Food: Over 150 Recipes for Curry & More by Dave Winstanley - HTML preview

Pitlai

2 med bitter gourds ("karela")
3/4 can chickpeas
1/2 cup cooked toovar dal
3 green chillies slit
1 1/2 tspn tamarind paste
3-4 red dry chillies
2 tspn urad dal
1 1/2 tspn coriander seeds
1/2 cup grated coconut
few peppercorns
a little jaggery or sugar

turmeric, salt to taste
mustard seeds, curry leaves, oil for seasoning

o Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. o In a little oil, sauté cut bitter gourd and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let simmer until bitter gourd are tender. Add chickpeas and

jaggery/sugar.
o While bitter gourd 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
colour.
o Blend in coconut paste into the bitter gourd-tamarind mixture. Add the dal. Mix
well and reheat a till it begins to simmer. Take off stove.
o Pour seasoning on top.