Pitlai

Pitlai


Components

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

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

Planning

Slit sour gourd into 4 quarters and slash 1/2 inch thick areas throughout.
Inside a very little oil, saute lower sour gourd and green chillies. Insert 2 cups water, tamarind, turmeric and salt. Enable simmer right up until sour gourd are delicate. Increase chickpeas and jaggery/sugar.
Though sour gourd are cooking, inside of a different pan sprinkle a minimal oil and fry coriander seeds, urad dal, crimson chillies and peppercorns till properly roasted. Incorporate coconut, stir a min or 2 and then grind within a blender. Insert a tiny tomato paste if effortless for shade.
Mixture in just cocunut paste into the sour gourd-tamarind mix. Include the dal. Mixture effectively and reheat a right until it starts to
simmer. Get off stove. Pour seasoning upon best.