Thursday, July 30, 2009

Pavakai (bittergourd) pitlai

Bittergourd -3
tamarind -lemon size (soaked in water)
Chana dhal - 1 Tblsp
turmeric powder -1 tsp
Curry leaves - few
Dhaniya (coriander seeds) 1 tsp
Methi seeds (fenugreek) 1 tsp
Red chillies - 8
Mustard seeds -1 tsp
Grated coconut -1/2 cup
Coriander leaves for garnishing

For seasoning:
Urad dhal (black gram dal) -1 tsp
Asafoetida (hing) - a pinch
Mustard seeds -1 tsp
Ghee - 2 tsps

1. Cut the bittergourd into small pieces and boil it in tamarind water.
2. Add salt, turmeric powder and curry leaves.
3. In a kadai roast chana dal, coriander seeds,red chillies and methi seeds.
4. Now wet grind the roasted items with fresh grated coconut and add to the tamarind water with bittergourd and mix it well and allow it to cook.
5. Now when the mixture thickens, put off the gas.
6. Now remove from fire and garnish with little coriander leaves and then season with mustard seeds,urad dal and a pinch of asafoetida (hing)

This dish can be had with plain white rice as well as with chappathi as a side dish. This is a favourite with everybody because of its unique taste. It is a thicker version of sambar with more spices


  1. Hi there, thanks for visiting my blog.

    You have a great blog and this recipe looks really tasty. :-)

  2. Thanks for visiting my blog. You have a nice space here and will visit you also more, you too visit mine :)
    Your bittergourd pitlai looks yummy n creamy... healthier too :)

  3. Its been quite a long time since i tried out pitla...will most probably give a try this week :)