I learnt this from my MIL.I love this pitlai a lot.I make this at least once in a week. My hubby hates BG but he eats this gravy .Tastes the best when mixed with plain rice topped with ghee.It tastes more like arachuvitta sambar with the bitterness of pavakkai.Adding jaggerys & sauting bitter gourd in oil before cooking or soaking bittergourd in curd for sometime reduces the bitterness a bit but we like to have it as such.Lets see how to make this bitter gourd pavakkai recipe below.
Bitter gourd pitlai recipe<
Bitter gourd pitlai recipe Cuisine: Indian
Category: Kuzhambu
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
INGREDIENTS
- Bitter gourd - 1 no ( medium sized)
- Moong dal - 1.5 tbsp
- Tamarind - A big gooseberry size
- Sambar powder – 1 tsp
- Salt & water – As required
- Grated coconut –2 tbsp
- Urad dal – 2 tsp
- Coriander seeds –3 tsp
- Hing – 2 –3 pinches
- Jaggery – a small berry size
- Coriander leaves – a few to garnish.
To temper
- Cooking oil - 1 tsp
- Mustard seeds – 1/2 tsp
- Curry leaves - a few
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METHOD
- Soak the tamarind in water for 10 mins in hot water and extract the juice.
- In a cooker vessel, take the tamarind juice, sliced bitter gourd pieces,moong dal, Sambar powder,salt & required water. Cook till one whistle.
- In the mean time , heat a kadai with a tsp of oil .Roast the coriander seeds , urad dal with 2 pinches of hing. Grind the roasted items with grated coconut to make a coarse powder.
- Once the BG is cooked , add the roasted ,ground powder and jaggery to it.Allow it to boil for sometime. Do the tempering and add.
- Garnish with coriander leaves and enjoy mixing with plain rice and ghee.
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