BITTERGOURD PITLAI

BITTERGOURD PITLAI:-

NEEDED:- BITTERGOURD - 200 GM, THUVAR DHAL -  1 TBLSPN, LOBIA - 1 TBLSPN, COCONUT - 2 INCH PIECE,  RED CHILLI - 5, ORID DHAL - 1 TSP, CHANNA DHAL - 1 TSP, DHANIYA - 2 TSP, JEERA - HALF TSP, PEPPERCORN - 10 NOS, SMALL ONION - 8 NOS, TOMATO - 1 NO, TAMARIND - 1 AMLA SIZE BALL, SALT -HALF TSP, OIL - 2 TSP, MUSTARD , ORID DHAL, JEERA - HALF TSP EACH, HING PWDR - 1 SPATULA, HALDI PWDR - 1 SPATULA, CURRY LEAVES - 1 ARK.

METHOD :- SLICE BITTERGOUR AND FRY IT IN ONE TSP OIL. ADD HALF CUP WATER AND PARABOIL IT. PUT THUVAR DHAL AND LOBIA IN A SEPERATE PLATE ADD HALF CUP WATER AND PRESSURE COOK IT FOR 3 WHISTLES. FRY RED CHILLI, ORID DHAL, CHANNA DHAL, DHANIYA, JEERA, PEPPER. POWDER IT WITH COCONUT. 

SOAK TAMARIND IN ONE CUP WATER SQUEEZE THE JUICE ADD SALT WITH IT. ADD THIS TO PARABOILED BITTERGOURD, ADD THE ONION AND TOMATO. COOK FOR SOME TIME. THEN ADD THE POWDERED MASALA. BRING TO BOIL THEN ADD THE COOKED LOBIA AND THUVAR DHAL. SEASON IT WITH MUSTARD, ORID DHAL AND JEERA. SPRINKLE PEPPER POWDER AND CURRY LEAVES. SERVE HOT WITH RICE AND PAPPAD.