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2 large - pavakkai/bitter gourd (cut in circles with the centre pith removed)
1/2 cup - chickpeas/garbanzo beans (soaked overnight and cooked)
1 cup - cooked red gram dal/tur dal
1 tsp - mustard
1 tsp - black gram dal (urad dal)
a few -
a few -
1/2 tsp -
salt to taste
2 tsp - jaggery/brown
to grind: 2 tsp -
1and1/2 tsp -
1 tsp - black gram dal
1/4 cup - grated
How to Make Pavakkai pitalai
Fry in a tsp of oil the ingredients that are to be ground and grind to a paste.
Wash and cut the pavakkai.
Dissolve the tamarind in water and extract the juice.
Cook the vegetable in the tamarind water, adding half a tsp of sambar powder, asafoetida and salt.
Add the chickpeas when the vegetable is half cooked and continue to boil it until the pavakkai is cooked.
Now add the ground paste and cooked dal and continue to boil until the sambar thickens.
If needed, a little bit of rice flour can be dissolved in water and added to make the pittalai thick.
Add the jaggery/brown sugar and mix well.
Season with mustard seeds, urad dal, curry leaves and asafoetida.
Garnish with cilantro and serve hot with rice.
Recipe courtesy: My Cooking Journey
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.