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Bitter Gourd Pittalai

Ingredients

Bitter gourd - 4 nos medium sized
Tamarind small lemon sized
Thuar dhal - 1/2 cup
Broken Black Gram - 3 tsps
Bengal gram - 3 tsps
Red chillies - 4 nos
Coconut grated - 1/2 cup
Turmeric powder - 1 tsp
Asafoetida
Salt to taste
Jaggery - small marble sized

Grind Together:

Broken Black Gram - 3 tsps
Bengal gram - 3 tsps
Red chilli - 4 in nos
Coconut grated - 1/2 cup small sized
Fry the above spices in little oil and then grind them in to a fine powder.

For Seasoning:

Gingilli Oil - 2 tsps.
Mustard seeds - 1/4 tsps.

Method:

1. Soak the bitter gourd in water for about 10 minutes for the bitter taste to go.
2. Pressure cook Thaur dhal in enough water with turmeric powder. Allow it to cool.
3. Soak tamarind in water for 1/2 an hour squeeze out the extract. Strain well.
4. Cook bitter gourd in enough water till it becomes soft.
5. Add tamarind extract to this and allow it to boil for few minutes.
6. Add ground paste, cooked dhal, jaggery and salt and allow it to cook.
7. Add a little pinch of asafoetida to this.
8. Add one spoon of rice powder mixed in little water to this. And wait till it becomes thick.
9. Fry the seasonings in oil and mix to sambar or pitallai.
10. Garnish with coriander leaves, curry leaves, and serve hot with cooked rice and vadams.