Wednesday, April 16, 2014

Pavakkai pitlai / Bitter gourd gravy - Kerala recipe



Pavakkai pitlai

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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