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Bitter gourd Recipe/ Bitter gourd pitlai
How to make Bitter Gourd Pitlai
Prep time -under 15 mins
Cook time -under 30 mins
Serves - 3-4
Ingredients needed
Tur dal – 1/3 cup (measuring cup)
Brown channa /garbanzo beans- 1/4 cup
Tamarind – small gooseberry sized ball
Oil -2 tsp
Salt - as required
Roast and Grind (pitlai masala)
Coriander seeds -1 tbsp
Bengal gram/channa dal/kadalai paruppu – 1 ½ tsp
Red chillies – 3
Raw rice -1/2 tsp
Coconut (grated) -1/4 cup
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.
Preparations
Soak brown channa in water for 5-6 hours and pressure cook for 3 whistles or until soft.
Cut bitter gourd into rounds. You can use the seeds if they are tender otherwise discard it.
Pressure cook tur dal for 3 whistles. Once the pressure subsides, open the cooker and mash the dal well. You can keep the brown channa (kondai kadalai) and bitter gourd in a small cup along with tur dal and pressure cook for 3 whistles.
Soak tamarind in 1 1/2 cups of warm water and extract its juice. Discard the pulp.
For the seasoning
Mustard - 1/2 tsp
Fenugreek seeds- 1/2 tsp
Hing/asafoietda - a pinch
Red chilli -1
Curry leaves - little
Method
Heat 2 tsp of oil, add mustard seeds, when mustard seed splutters, add fenugreek seeds, red chilli, asafoetida, curry leaves and tamarind extract.
Add the cooked bitter gourd and channa.
Boil until the raw smell of the tamarind goes.
Then add cooked tur dal, ground paste along with half a cup of water. Cook for 3-4 minutes until everything gets blended well. Garnish with coriander leaves and serve with rice. The consistency should be thicker than sambar.
It is a very tasty and healthy accompaniment for rice.
Note -If needed, after cutting the bitter gourds, add a little salt and keep it aside for 5 minutes. Then squeeze out the water to remove the bitterness of the vegetable though it is not necessary for this recipe.
Tips to save energy- While you pressure cook tur dal, keep bitter gourd and chick peas in a small vessel along with it. In this way, you can pressure cook all the three in one go and save fuel also.
Bitter gourd Recipe/ Bitter gourd pitlai | Padhuskitchen
How to make Bitter Gourd Pitlai
Prep time -under 15 mins
Cook time -under 30 mins
Serves - 3-4
Ingredients needed
Tur dal – 1/3 cup (measuring cup)
Brown channa /garbanzo beans- 1/4 cup
Tamarind – small gooseberry sized ball
Oil -2 tsp
Salt - as required
Roast and Grind (pitlai masala)
Coriander seeds -1 tbsp
Bengal gram/channa dal/kadalai paruppu – 1 ½ tsp
Red chillies – 3
Raw rice -1/2 tsp
Coconut (grated) -1/4 cup
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.
Preparations
Soak brown channa in water for 5-6 hours and pressure cook for 3 whistles or until soft.
Cut bitter gourd into rounds. You can use the seeds if they are tender otherwise discard it.
Pressure cook tur dal for 3 whistles. Once the pressure subsides, open the cooker and mash the dal well. You can keep the brown channa (kondai kadalai) and bitter gourd in a small cup along with tur dal and pressure cook for 3 whistles.
Soak tamarind in 1 1/2 cups of warm water and extract its juice. Discard the pulp.
For the seasoning
Mustard - 1/2 tsp
Fenugreek seeds- 1/2 tsp
Hing/asafoietda - a pinch
Red chilli -1
Curry leaves - little
Method
Heat 2 tsp of oil, add mustard seeds, when mustard seed splutters, add fenugreek seeds, red chilli, asafoetida, curry leaves and tamarind extract.
Add the cooked bitter gourd and channa.
Boil until the raw smell of the tamarind goes.
Then add cooked tur dal, ground paste along with half a cup of water. Cook for 3-4 minutes until everything gets blended well. Garnish with coriander leaves and serve with rice. The consistency should be thicker than sambar.
It is a very tasty and healthy accompaniment for rice.
Note -If needed, after cutting the bitter gourds, add a little salt and keep it aside for 5 minutes. Then squeeze out the water to remove the bitterness of the vegetable though it is not necessary for this recipe.
Tips to save energy- While you pressure cook tur dal, keep bitter gourd and chick peas in a small vessel along with it. In this way, you can pressure cook all the three in one go and save fuel also.
Bitter gourd Recipe/ Bitter gourd pitlai | Padhuskitchen
