Sunday, October 17, 2010

Pavakkai Pitlai


Pavakkai - 2Nos
Sesame Oil - 1 tbsp
Toor Dhal - 1/4 cup
Mustard seeds - 1tsp
Tamarind - 1/2 tsp
Chick peas - 1/2 cup
Salt - as required
Coriander Seeds - 2tsp
Channa dhal - 1 tsp
Red Chilli - 4 nos
Shredded Coconut - 3 tbsp
Jaggery - little amount


  1. Take a pan, pour oil and fry coriander seeds. channa dhal and res chilles together till they get golden brown, grind them with coconut and keep it aside.
  2. Cook pavakkai, toor dhal together in a pressure cooker and Cook the chick peas too the same way.
  3. Then put sesame oil in the pan and when it gets hot put mustard seeds and fenugreek seeds.
  4. When it turns golden brown then put tamarind pulp and boil it.
  5. Then put the cooked pavakkai, cooked dhal in the boiling mixture, add salt and let it boil for 4 minutes.
  6. After boiling that put the cooked chick peas and the ground paste and let it boil again.
  7. At last just add some jaggery that will help in reduceing the bitterness of the bitterguard
  8. Add Coriander leaves to garnish.
Letting this recipe to the event Vegetable Marathon - Bitter Gourd and Shilpa 

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