Saturday, October 5, 2013

Pakarkai Pitlai/Bittergourd Gravy with Channa

Bitter gourd-2 (1/2cup, chopped)
Thoor dhal-1/4cup
Cooked channa- one fist full
Tamarind juice(thick)-1/4cup
Chilly powder-1teaspoon
Turmeric powder-1/4teaspoon
Jaggery- a small piece
Mustard seeds-1/2teaspoon
Few curry leaves and cilantro
To roast & grind
Channa dal-1teaspoon
Coriander seeds-2teaspoon
Red chillies-3 (adjust to taste)
Grated coconut-2tablespoons
Hing/Asafoetida- a generous pinch

Pressure cook the thoor dal and channa separately and keep it ready.
Chop the bitter-gourd and tomato into small pieces.
Heat little oil in a small pan, roast the items under "to roast & grind" without burning any. Let it cool completely, then grind it to a fine paste.
Heat oil in a pan, add mustard seeds and let them pop. Add the chopped bitter-gourd, fry for a few minutes. Then add the cooked channa and tomato.
Cook until tomatoes become soft n mushy, then add the tamarind juice, chilly powder, turmeric powder.
Let it boil nicely till the bitter-gourd is 3/4th done.
Mix the masala with the cooked dal and add it to the bitter-gourd.
Cook it on medium heat for 5-6 minutes.
Add the jaggery, curry leaves and cilantro, put off the stove.
Tasty Pavakkai pitlai is ready to serve. It tastes great with white rice and some veggie fry.


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