PAVAKKAI PITTLA

 PAVAKKAI PITTLA

Bitter gourd - 1 medium sized
Tamarind - lemon sized
Kabuli Chana / Tuvar dal - 1/2 cup
Turmeric
Salt – to taste

To roast and grind

Urad dal - 1 tsp.
Chana dal- 1tspn
Red chili- 3 nos
Pepper corn - 4 nos
Hing - few shakes
Grated coconut - 1/2 cup

Curry leaves – 2-3 strings

For Seasoning
Oil - 1 tsp.
Mustard seeds - 1 tsp.
Curry leaves – 2 strings
Grated coconut - 1 tbsp.

Method of Preparation

Pressure cook Kabuli chana /tuvar dal till it is soft. If using Kabuli chana, it has to be soaked overnight.

Wash the bitter gourd. Slit it open and discard the seeds. Chop into bite sized pieces. Extract the tamarind juice. Take tamarind extract, salt and turmeric. in a cooking bowl. Add 1/2 cup of water. When the tamarind extract starts to boil, add the chopped bitter gourd pieces. When the vegetable is cooked tender, add the mashed dal/chana. Reserve the cooked dal water.
Roast the spices except coconut in a little oil, till they are light brown. Grind the spices along with grated coconut to a smooth paste. Add water while grinding. Dilute the ground paste with the reserved water and stir into the cooking pot. Adjust the salt and consistency of the gravy by adding water. Bring it to a boil and let it simmer for few minutes.

Season with mustard seeds, curry leaves and a tablespoon of coconut. The coconut should be roasted till brown.

 Tips: Fresh Pavakkai taste best when cooked.