BITTERGOURD PITLE

Ingredients

• Bitter gourd - 5 small 0r 2 medium size
• Tur dal – 1/3 cup (measuring cup)
• Brown channa - 1/4 cup
• Tamarind – small gooseberry sized ball
• Salt - as required
• Roast and Grind (pitlai masala) : Oil -1 tsp, Coriander seeds -1 tbsp, channa dal/kadalai paruppu – 1 ½ tsp, Red chillies – 3-4, Raw rice -1/2 tsp, Grated Coconut -1/4 cup
• For seasoning : Oil -2 tsp, Mustard seeds - 1/2 tsp, Fenugreek seeds/vendhayam- 1/2 tsp, Hing/asafoetida - a pinch, Red chilli -1, Curry leaves - 2 sprigs
• For Garnishing : Chopped Coriander leaves

Method

1. Heat a tsp of oil, fry coriander seeds, bengal gram, red chillies and raw rice. When dal turns slightly brown, add the coconut and fry well. After it cools, grind it to a smooth paste adding little water and keep it aside. If you use decicated coconut, you can powder the masala (do not add water) and store it in the refrigerator for a week.
2. Soak brown channa in water overnight or for 5-6 hours and pressure cook for 3 whistles or until soft.
3. Cut bitter gourd into rounds. Use the seeds if they are tender otherwise discard it.
4. Pressure cook tur dal for 3 whistles. Once the pressure subsides, open the cooker and mash the dal well. Brown channa (kondai kadalai) and bitter gourd can be kept in a small cup along with tur dal and pressure cook for 3 whistles.
5. Soak tamarind in 1 1/2 cups of warm water and extract its juice. Discard the pulp.
6. Pitlai paste, cooked dal, channa, bitter gourd and tamarind extract ready.
7. Heat 2 tsp of oil, add mustard seeds, when it splutters, add fenugreek seeds, red chilli, asafoetida, curry leaves. Then add tamarind extract.
8. Add the cooked bitter gourd and channa.
9. Boil on medium flame until the raw smell of the tamarind goes.
10. Then add cooked tur dal, ground paste along with half a cup of water.
11. Cook for 3-4 minutes on medium flame until everything blend well.
12. Garnish with coriander leaves and serve hot with rice. The consistency should be thicker than sambar.
13. It is a very tasty and healthy accompaniment for rice.
14. Variations : If you use decicated coconut, you can powder the masala (do not add water) and store it in the refrigerator for a week.