Pitlai
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Ingredients (use vegan versions):
- 2 med bitter gourds (karela)
- 3/4 can chickpeas
- 1/2 cup cooked toovar dal
- 3 green chillies slit
- 1 1/2 tspn tamarind paste
- 3-4 red dry chillies
- 2 tspns urad dal
- 1 1/2 tspn coriander seeds
- 1/2 cup grated coconut
- few peppercorns
- a little jaggery or vegan sugar
- turmeric, salt to taste
- vegan mustard seeds, curry leaves, oil for seasoning
Directions:
1. Slit karela into four quarters and cut 1/2 inch thick pieces
across.
2. In a little oil, saute cut karelas and green chillies. Add 2
cups water, tamarind, turmeric and salt. Let simmer until
karelas are tender. Add chickpeas and jaggery/vegan sugar.
3. While karelas are cooking, in another pan sprinkle a little
oil and fry coriander seeds, urad dal, red chillies and
peppercorns until well roasted. Add coconut, stir a min or
two and then grind in a blender. Add a little tomato
paste if handy for color.
4. Blend in cocunut paste into the karela-tamarind mixture.
Add the dal. Mix well and reheat a till it begins to
simmer. Take off stove.
5. Pour seasoning on top.
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