Pagarkai / Bittergourd Pitlai

                      This Pitlai is a semi solid gravy and it can be used either as a side dish or as a gravy for rice according to our preference.
                                                     

Pagarkai / Bittergourd Pitlai
 

Ingredients :

Medium size Bittergourd   3
Big Onion            1
Tamarind            1 small lemon size
Cooked Toor Dhal          1/2 cup.

To saute and grind in the mixi :

Red chillies            4
Channa dhal           2 tsp.
Coriander seeds      1 tbsp.
Grated coconut         4 tbsp.

To Temper :

Oil, Mustard, Split Urad dhal, curry leaves

Method :

1. Soak tamarind in warm water and take 1 cup of tamarind extract.

2. Heat 2 tsp. of oil in a tawa and saute the ingredients except the coconut.
    When the coriander seeds turn red and start giving an aroma,transfer them to a plate
    and let them cool.Then grind them in a mixi with the coconut, not very fine.

3. Heat 2 tbsp. oil in the same tawa, add mustard,urad dhal and curry leaves.Then add
    the finely sliced onion and saute.When they turn brown,add the sliced bittergourd.

4. Keep on stirring well to avoid burning.When they are half cooked, add salt, hing and
    a cup of water and the ground paste.Let it simmer for 5 mins.

5. Then add the tamarind extract and mix well.Let it simmer on a low fire for 5 mins.

6. Then add the cooked toor dhal and mix well.After  5 to 7 mins. the consistency
    becomes a semi solid and then switch off.The hot and tasty Pagarkai Pitlai is ready.