Karela Pitla

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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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.

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