Bitter gourd is one of the least favorite vegetables for most of us because of its bitterness. But the fact is bitter gourd is one the vegetables which are high in nutrition, especially it is rich in Vitamin C, which helps in disease prevention, bone formation, and wound healing, it also contains many antioxidants.

INGREDIENTS:

Preparation Time: 10mins.          

Cooking Time: 90mins.        

1. Bitter gourd         - 300grams (Cut into small pieces).

2. Tamarind             - Big lemon size (Soak and extract juice).

3. Toor dhal              - 1 cup (Cook softly). 

4. Channa (optional)    -1/2cup (Soak overnight and cook with salt).

TO ROAST:

1. Coriander seeds    -3tsp.

2. Channa dhal          -11/2tsp.

3. Urad dhal               -11/2tsp.

4. Sesame seeds         -11/2tsp(white).

5. Peppercorns           -1tsp.

6. Jeera                         -1tsp.

7. Hing                          -1tsp.

8. Red Chilies               -3-5nos (up to your spice level).

9. Coconut                   -50grams.

TO SPLATTER:

 1. Coconut Oil             -2tsp.

2. Mustard seeds         -1tsp.

3. Urad dhal                 -1/2tsp.

4. Roasted Coconut     -1spoon.

METHOD:

1. Pressure cook toor dhal and channa separately.

2. Soak Tamarind in a bowl of water and extract the juice.

3. For dry roast, in a pan, add coriander seeds and roast them till it turns aromatic and changes to a golden color in a medium to low flame. Then keep it aside.

4. Roast channa dhal and urad just like the coriander seeds separately and keep them aside.

5. Add Peppercorns, chilies, and jeera till it turns aromatic and keep aside.

6. Now add sesame seeds, roast till it turns golden brown color, and become shiny.

7. Finally, add coconut and roast till it turns golden brown color.

8. Save a spoon of roasted coconut for later use.

9. Add all the roasted ingredients to a mixie jar and make a fine powder. ( You can save this powder in an airtight container in the freezer for later use) or add some water and ground into a smooth paste and keep it aside.

10. Now prepare the pitlai heat a heavy bottom saucepan and a spoon of oil then add bitter gourd and fry for a few minutes till changes color.

11. Add a bit of turmeric and salt, then saute for a minute and add tamarind juice to it and cook until it turns soft.

12. Add cooked toor dhal and channa to it and mix well.

13. Then add the ground paste which we kept ready and bring it to a boil.

14. To prepare the splatter. In a small pan heat coconut oil and add mustard then urad, roasted coconut, and a pinch of hing, once add everything and it turns aromatic turn off the stove.

15. Now add the splattered ingredients to the boiled pitlai.

16. That is all our bitter gourd pitlai is ready to be served.

PREPARATION WITH PICTURES:

  1. Pressure cook toor dhal and channa separately.

 

 

 4. Add Peppercorns, chilies, and jeera till it turns aromatic and keep aside.

 

5. Now add sesame seeds, roast till it turns golden brown color, and become shiny. 

 

6. Finally, add coconut and roast till it turns golden brown color.

 

7. Add all the roasted ingredients to a mixie jar and make a fine powder. ( You can save this powder in an airtight container in the freezer for later use) or add some water and ground into a smooth paste and keep it aside.

 8. Now prepare the pitlai heat a heavy bottom saucepan and a spoon of oil then add bitter gourd and fry for a few minutes till changes color.

 

9. Add a bit of turmeric and salt, then saute for a minute and add tamarind juice to it and cook until it turns soft.

 10. Add cooked toor dhal and channa to it and mix well.

 11. Then add the ground paste which we kept ready and bring it to a boil.

 12. To prepare the splatter. In a small pan heat coconut oil and add mustard then urad, roasted coconut, and a pinch of hing, once add everything and it turns aromatic turn off the stove.

 13. Now add the splattered ingredients to the boiled pitlai.

 

14. That is all our Bitter gourd pitlai is ready to be served. 

NOTE:

1. To reduce bitterness you can some salt and turmeric to bitter gourd rest it for 10mins and then squeeze it completely. 

2. To adjust the taste add a small piece of jaggery after adding tamarind extract.              

             Hope you guys like the recipe and let me know how it turned to you guys and Visit my page for more fun. Just remember one thing always “Stay Positive and Keep Smiling”.