Ingredients

• 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.