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Sify Home > Food > Vegrecipes > Ingredient > Vegetables > Pavakkai pitalai
Pavakkai pitalai
By : Sandhya Ramakrishnan
Category : Vegetables
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
  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

Ingredients:
2 large - pavakkai/bitter gourd (cut in circles with the centre pith removed)
1/2 cup - chickpeas/garbanzo beans (soaked overnight and cooked)
Tamarind, size of lime
1 cup - cooked red gram dal/tur dalv 1 tsp - mustard
1 tsp - Black gram dal (urad dal)
Curry leaves, a few
Cilantro, a few
1/2 tsp - asafoetida
Salt to taste
2 tsp - jaggery/brown sugar

To grind:
2 tsp - coriander seeds
1&1/2 tsp - Bengal gram dal/channa dal
1 tsp - Black gram dal
4-5 - red chilies
1/4 cup - grated coconut

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