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4 - karelas, small
1 cup - tuar dal
4 tbsp - coriander
3 tbsp - channa dal
3 - red chillies
6-8 - pepper
1/2 tsp - urad dal
Tamarind - lemon size, soaked in some water
1 small cup - grated coconut
Turmeric powder - a pinch
Salt to taste
8-10 - curry leaves
How to Make Karela Pitla
Cut the karela into thin rounds.
Soak the tamarind in water.
Cook the dal in the pressure cooker.
Keep the cut karelas also in the cooker in a separate container.
Add 2 tbsp of tamarind juice to the karelas in the cooker (by doing this the bitterness is reduced).
Roast: coriander, channa dal, red chillies, pepper, urad dal.
Make a smooth paste of the above ingredients.
Remove the lid of the pressure cooker - mash the dal well to make a smooth paste.
Add the remaining tamarind pulp, salt, turmeric powder, curry leaves and bring it to boil.
Now add the masala paste.
Add water if necessary to bring it to a sambhar like consistency.
At the end, add the cooked karelas after pressing and squeezing excess water and bring to boil again.
Add the seasoning of mustard in hot oil.
Serve with rice and papads.
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