Ingredients (serves for 3)
Bitter gourd / Pavakkai - 1
toor dal - 1/2 cup (1 cup size = 150 ml)
curry leaves - few
tamarind - 1 gooseberry sized
salt - as needed
grated coconut - 1/2 cup
red chili - 4 -5 nos
coriander seeds - 1 1/2 tsp
urad dal - 2 tsp
channa dal / gram dal - 1 tsp
pepper - 1/4 tsp
oil - 2 tsp
mustard seeds - 1 tsp
asafoetida - a pinch
Method:
- cut pavakkai to thin pieces
- pressure cook toor dal for 3 whistles
- heat a vessel with 1 tsp of oil and roast coriander seeds, pepper, red chili, 1 tsp of urad dal and channa dal.
- fry till golden brown and transfer it to a mixer
- in the same kadai, add grated coconut and curry leaves and fry till golden brown
- grind both roasted items to a fine paste by adding little water
- heat 1 tsp of oil in kadai and add mustard seeds, few curry leaves and 1 tsp of urad dal
- once it splutters, add the sliced pavakkai
- saute till it gets cooked and becomes golden brown in color
- extract tamarind juice by adding 1 cup of water and add it to the fried pavakkai
- add salt and asafoetida and bring it to boil
- add the grounded paste and mashed toor dal
- mix well and let it cook for 5 - 8 mins till the raw smell goes off
- serve with hot white rice
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