BITTERGOURD PITLAI

         I watched Bittergourd Pitlai in a cookery show by Menurani Chellam. 

I tried Bitter gourd Pitlai because I got bored of doing Bitter gourd Puli kulambu, Bitter gourd fry, masala. For a change I prepared this. It turned out well.

INGREDIENTS

BITTER GOURD	1
BLACK CHANNA	1 Tbsp
COOKED TOOR DHAL	¼ Cup
SAMBAR POWDER	1 Tsp
TURMERIC POWDER	½ Tsp
TAMARIND	A Small Lemon size
SALT	To Taste

To Roast & Grind

COCONUT	2 Tbsp
CORIANDER SEEDS/POWDER	1 Tbsp
URAD DHAL	1 Tbsp
CHANNA DHAL	½ Tbsp
DRY RED CHILLY	2 - 3

To Temper

MUSTARD SEEDS	¼ Tsp
ASAFOETIDA	A pinch
OIL	1 Tsp

STEP BY STEP PICTURES

In a kadai dry roast the items given under the table. Powder it to a smooth paste by adding water. (No need to roast the Coconut, just add before grinding).

Pressure cook the Channa,Bitter gourd.

Extract Tamarind juice.

In a kadai heat oil add the items given under " To Temper " table. You can use 1 dry Red Chilly for Tempering (Optional). Pour the Tamarind juice & add Sambar powder.

Allow it to boil & add Salt.

Add the Cooked Toor dhal,Turmeric powder.

Pour the grounded mixture & boil it for 5 mins. Then add the boiled Channa,Bitter gourd. When oil separates out switch off the flame.

Transfer to a serving bowl.

Top up with Ghee if needed .Enjoy with hot rice.