Recipe number 49700 is

Pitlai



The ingredients are:
2 medium Bitter gourds (karela) 3/4 can Chickpeas 1/2 cup Cooked toovar dal 3 Green chillies slit 1 1/2 tsp Tamarind paste 3 Red dry chillies 2 tsp Urad dal 1 1/2 tsp Coriander seeds 1/2 cup Grated coconut Peppercorns 1/2 tsp Jaggery or sugar Turmeric, to taste Salt, to taste Mustard seeds (seasoning) Curry leaves, seasoning Oil, seasoning

The recipe yield is:
4 Servings

Info:
Slit karela into four quarters and cut 1/2 inch thick pieces across. In a little oil, saut‚ cut karelas and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let simmer until karelas are tender. Add chickpeas and jaggery/sugar. While karelas are cooking, in another pan sprinkle a little oil and fry coriander seeds, urad dal, red chillies and peppercorns until well roasted. Add coconut, stir a min or two and then grind in a blender. Add a little tomato paste if handy for color. Blend in coconut paste into the karela-tamarind mixture. Add the dal. Mix well and reheat a till it begins to simmer. Take off stove. Pour seasoning on top. U15297@uicvm.bitnet (Shyamala Parameswaran)

Note:
Vegetarian; Indian



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