Monday, September 3, 2012

/medhi pavakkai pitlai /baby bittergourd pitlay

Baby bittergourd - 1/4 kg
Chana dal - 2 tsps
Urad dal - 1 tsp
Dry red chillies - 6-7
Methi (Fenugreek seeds) - 3/4 tsp
Coriander seeds (daniya seeds) - 2 tsps
Fresh grated coconut - 1 Tblsp
Curry leaves - few
Haldi powder - 1/2 tsp
Tamarind - 1 gooseberry size
Salt as required

To roast and grind into paste:
Chana dal
Urad dal
Dry red chillies
Methi seeds
Coriander seeds

Mustard seeds 1 tsp
Urad dal - 1/2 tsp
Hing - 1/4 tsp
Ghee - 1 tsp

Cut the baby bittergourds into small pieces wash and keep aside
Take thick tamarind extract water in a vessel
Put the bittergourd pieces into the tamarind water along with 1 tblsp Chana dal.

Keep the vessel with tamarind water and the vegetable on the gas and allow to boil
Add salt, curry leaves, haldi powder and mix nicely and allow the liquid to cook
Now in a wet grinder the grind the roasted items with water and pour it on the boiling liquid

Mix nicely and cook on low flame for some more time.

After the liquid becomes thick put off the gas.

Garnish with coriander leaves.

Take a kadai and season with the items for seasoning with ghee and pour on the pitlai.

The baby bitter gourd pitlai is hot and ready and yummy for consumption.

This pitlai can be had with plain rice and ghee or even with Chappathi as a side dish.


  1. this looks wonderful deliciously done

  2. Looks yum and would taste nice with small one.

  3. Indu,Delicious Pitali my favorite.

  4. Many times i saw this tiny ones and didn't know they are baby bittergourd, they must be healthy. thanks for sharing this recipe

  5. I always wondered what to prepare with these baby bittergourds...will try this soon...looks yummy

  6. new for me and looks too gud ..nice recipe

  7. Its new for me,but looks so delicious..

  8. A very addictive dish for pagarkkai lovers. I see you have made it semi dry. that makes it a great side for even rotis.

  9. Wonderful and perfect pitlai. The way you made can also be had as a side dish , luv it

  10. Wat a healthy and inviting pitlai..

  11. Never tasted this.. Very interesting!!

  12. Never made pithala with this combination, sounds very interesting!

  13. I know this as Aakaakarakai in Telugu and have heard people in Chennai refer to it as Bengali pavakka. I usually make a stir fry with them, this is quite a different recipe.