1. Fry in a tsp of oil the ingredients under `to grind` and grind to a paste.
2. Wash and cut the pavakkai.
3. Dissolve the tamarind in water and extract juice.
4. Cook the vegetable in the tamarind water, adding half a tsp of sambar powder, asafetida and salt.
5. Add the chickpeas when the vegetable is half cooked and continue to boil until the pavakkai is cooked.
6. Now add the ground paste and cooked dal and continue to boil until the sambhar thickens.
7. If needed, a little bit of rice flour can be dissolved in water and added to make the pittalai thick.
8. Add the jaggery/brown sugar and mix well.
9. Season with mustard seeds, urad dal, curry leaves and asafetida.
10. Garnish with cilantro and serve hot with rice.
11. This can also be served with idly or dosa.

Recipe courtesy: My Cooking Journey