Pitlai

Ingredients:

2 med bitter gourds (karela)
3/4 can chickpeas
1/2 cup cooked toovar dal
3 green chillies slit
1 1/2 tspn tamarind paste
3-4 red dry chillies
2 tspns urad dal
1 1/2 tspn coriander seeds
1/2 cup grated coconut
Few peppercorns
A little jaggery or sugar
Turmeric
Salt to taste
Mustard seeds
Curry leaves
Oil for seasoning

Preparation:

Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across.
In a little oil, saute cut bitter gourd and green chillies.
Add 2 cups water, tamarind, turmeric and salt.
Let simmer until bitter gourd are tender.
Add chickpeas and jaggery/sugar.
While bitter gourd 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 cocunut paste into the bitter gourd-tamarind mixture.
Add the dal.
Mix well and reheat a till it begins to simmer.
Take off stove.
Pour seasoning on top.