Pagarkai Pitlai
Ingredients
- Pagarkai (bitter gourd ) medium size 4
- Tamarind Juice 3 cups
- Red chilli ( lengthy variety) 4 to 5
- Channa dhal 3 tea spoon
- Urad dhal 2 tea spoon
- Hing 1 pinch
- Grated Coconut - 2 to 3 table spoon
- Boiled Thoor dhal 1 cup
- Dhania Powder 3 tea spoon
- sesame oil or Olive oil 2 table spoon
Prepare Pitlai
- Heat 2 quart saue pan with 1 table spoon sesame oil
- Add 2 tea spoons of channa dhal fry till golden brown
- Add pagarkai ( Bitter gourd ) Saute for 2 mins in sesame oil
- Pour tamarind juice wait for 5 mins or till the pagarkai is tender
- add salt to taste
- mix the spice powder, wait for it to boil for 3 mins
- Once the veggie is boiled \cooked fully
- Mix the boiled thoor dhal mix and wait for 3 mins
- Mix the coconut paste and wait for 3 mins
- switch off the pan
- Garnish with tadka ( mustard seeds and curry leaves in hot coconut oil or sesame oil or olive oil)
Prepare Spice mix
for the Sambhar powder mix, you can use if you already have , or you can prepare as mentioned below
- Fry Red Chiili , channa dhal and Dhania powder in oil till golden brown keep it aside to cool down
- grind to make a powder
Grated Coconut Mix
- Fry Urad dhal Coconut and Hing in oil till golden brown keep it aside to cool down
- Grind to make a paste
alternate method for the first 5 steps mentioned above
Boil the mixture of Pagarkkai, spice powder, salt and tamarind juice in a pressure cooker.( 2 whistles if its Indian pressure cooker, if its american pressure cooker which doesn't whistle, after the weight starts to move due to pressure, wait for 7 mins) .
- once the cooker steam is released add boiled toor dhal and wait for 3-5 mins
- add the coconut mixture and wait for 3-5 mins
- then garnish with tadka as mentioned above
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