
Preeth C.Vijay
Pavakkai Pitlai/Bitter Gourd Curry
Pitlai is a south indian based curry cooked with dal, vegetables, freshly ground spices and roasted coconut. While bitter gourd and birnjal are the main vegeatbles used in making pitlai, any choice of mixed vegetables can also be used as per you preference. The authentic pitlai recipe calls for cooked brown chickpes added to the gravy, but then i didn't add, as i ran out of it. Adding chick peas to the gravy gives a good byte, so i would advise to add it if you prefer.

While we all think of the bitterness and get skeptical about tasting it, bitter gourd cooked this way with dal delivers the best flavours of the vegetable. The gravy is little spicy, tangy, sligtly bitter and also has a tinge of sweetness with jaggery added at the end.
Ingredients
Bitter gourd 2 thinly sliced
Toor dal 1/3 cup
Tamarind 1 small lemon sized
Turmeric powder 1/4 teaspoon
Jaggery 2 teaspoon
Salt as needed
For the Masala
Coriander seeds 3 tablespoon
Red chillies 10
Bengal gram 2 teaspoon
Urad dal 2 teaspoon
Black pepper 1/2 teaspoon
Grated coconut 1/2 cup
Curry leaves 1 sprig
Oil 2 teaspoon
For tempering
Mustard seeds 1 teaspoon
Urad dal 1/2 teaspoon
Curry leaves 1 sprig
Asafoetida 1/4 teaspoon
Oil 3 tablespoon
How to Start?
Pressure cook the toor dal for 4 to 5 whisltes. Soak the tamarind in hot water and extract the juice. Discard the pulp.
Heat a kadai with 2 teaspoon oil, and roast the ingredients given under "For the masala" except coconut and curry leaves until the dals turn golden brown. Add the coconut and curry leaves at this stage. Saute for a minute, and set aside. Let it cool.

Grind this roasted mixture into a smooth paste by adding water.
Now heat a kadai, add 3 tablespoons oil. Temper with mustard seeds, urad dal, curry leaves and asafoetida. Add thinly sliced bitter gourd and roast on medium flame for 5 minutes. After 5 minutes, add a cup of water and cook until the bitter gourd turns little soft. Now add the tamarind extract, ground masala and salt. Add 1 to 2 cups of water depending the consistency you prefer. Let the gravy cook for 5 minutes on medium flame.
Add the cooked dal and give it a good mix. Check for salt. Simmer and let it cook for another 5 minutes. Add jaggery, garnish with coriander leaves and switch off the flame.
Serve hot with rice.