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Pitlai
Pitlai
Ingredients
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1. Slit karela into four quarters and cut 1/2 inch thick pieces
across.
2. In a little oil, saute cut karelas and green chillies. Add 2
cups water, tamarind, turmeric and salt. Let simmer until
karelas are tender. Add chickpeas and jaggery/vegan sugar.
3. 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.
4. Blend in cocunut paste into the karela-tamarind mixture.
Add the dal. Mix well and reheat a till it begins to
simmer. Take off stove.
5. Pour seasoning on top.
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