Pitlai

YIELD

4 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

2

EACH BITTER GOURDS
medium *

¾

CAN CHICKPEAS (GARBANZO BEANS) *

½

CUP TOOR DAL *

3

EACH HOT CHILI PEPPERS
green, slit *

1 ½

TEASPOONS TAMARIND *

3

EACH HOT CHILI PEPPERS
red dry *

2

TEASPOONS SPLIT URAD DAL *

1 ½

TEASPOONS CORIANDER SEEDS

½

CUP COCONUT
grated *

1

X PEPPERCORNS
to taste *

½

TEASPOON SUGAR
jaggery

1

X TURMERIC
to taste *

1

X SALT
to taste *

1

X MUSTARD SEEDS
seasoning *

1

X CURRY LEAVES
seasoning *

1

X VEGETABLE OIL
seasoning *

Directions

Slit karela into four quarters and cut ½ inch thick pieces across.

In a little oil, sauté cut karelas and green chillies.

Add 2 cups water, tamarind, turmeric and salt.

Let simmer until karelas are tender.

Add chickpeas and jaggery/sugar.

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.

Blend in coconut paste into the karela-tamarind mixture.

Add the dal.

Mix well and reheat a until it begins to simmer.

Take off stove. Pour seasoning on top.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 1g (0.0 oz)

Amount per Serving

Calories 79 32% of calories from fat

% Daily Value *

Total Fat 3g 4%

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 136mg 6%

Total Carbohydrate 4g 4%

Dietary Fiber 3g 11%

Sugars g

Protein 5g

Vitamin A 0% • Vitamin C 3%

Calcium 2% • Iron 4%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium