Pavakkai Pitlai

How to Prepare

1. Heat 4 tbsp of oil in a large pot over medium heat. Add 2 tsp of mustard seeds and wait until they splutter.
2. Add 4 tsp of urad dal and 4 tsp of chana dal. Fry until golden brown.
3. Add 10-12 curry leaves and 4 dried red chilies. Sauté for a few seconds.
4. Add the chopped bitter gourd (pavakkai) and sauté for 5-7 minutes until slightly tender.
5. Add 2 tsp turmeric powder, salt to taste, and mix well.
6. Add the cooked toor dal and tamarind extract. Stir to combine.
7. Add the ground spice paste and 4 cups of water. Mix well and bring to a boil.
8. Reduce heat and simmer for 15-20 minutes until the gravy thickens and the bitter gourd is fully cooked.
9. In a separate pan, heat 2 tbsp ghee, add 1 cup grated coconut, and roast until golden brown. Add this to the gravy.
10. Garnish with chopped coriander leaves and serve hot with rice.