Bitter Gourd Pittalai

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Nepali Recipe
Difficulty: Medium

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  • Bitter gourd - 4
  • Tamarind - a lemon sized ball
  • toor dhal - 1/2 cup
  • Turmeric powder - 1 tsp
  • A pinch of asafoetida
  • Salt to taste
  • Jaggery - small marble sized
  • Grind together:
  • Broken black gram - 3 tsps
  • Bengal gram - 3 tsps
  • Red chillies - 4
  • Coconut grated - 1/2 cup
  • For seasoning:
  • Gingili oil - 2 tsps
  • Mustard seeds - 1/4 tsps

How to Make Bitter Gourd Pittalai

  • Soak the bitter gourd in water for about 10 minutes for the bitter taste to go.
  • Pressure cook toor dhal in enough water with turmeric powder.
  • Soak tamarind in water for 30 minutes and squeeze out the extract. Strain and set aside.
  • Cook bitter gourd in enough water till it becomes soft.
  • Add tamarind extract to this and allow it to boil for a few minutes.
  • Add ground paste, cooked dhal, jaggery and salt and cook.
  • Add a pinch of asafoetida to this.
  • Add 1 tsp of rice powder mixed in a little water. Stir till the dal thickens.
  • Fry the seasonings in oil and mix with sambar.
  • Garnish with coriander leaves, curry leaves, and serve hot with steamed rice.