Pavarkkai Pitla (bitter gourd in tangy lentil sauce)

Bitter gourd is a tropical vegetable, which is cultivated mainly in the Asian and African countries. It is also known by the name of ‘Karela’ and has a rough, warty. 
 Health benefits: Improved Stamina and Energy, Great Immune Booster, Improves circulation, Lowers Hypertension and good for Diabetes.

This is another mouthwatering dish comes from South Indian kitchen. I love Pavakkai – yes! Of course I love it so much that I eagerly drink its juice like my mom does. One of my favorite bitter gourd dishes is Pavarkai Pitla.

Ingredients

Oil for sautéing – 1tsp

Medium bitter melon – 2 no (Chopped)

Toor dal - 1/2 cup (cooked)

Turmeric powder -1/2 tsp

a lemon sized ball of tamarind dissolved in water

Salt to taste

Spices for grinding:

Oil – ½ tsp

Whole Black Pepper1/2 tsp

Chana Dal 1Tbsp

Urad Dal 2 tsp

Asafetida – ¼ tsp

grated fresh Coconut  ½ cup

1 Sprig fresh Curry Leaves

Seasoning/Tadka:

Ghee/Oil 1 tsp

Mustard Seeds 1/2 tsp

Red chili  - 1 no

1 Sprig fresh Curry Leaves

Method:

• Cook the dhal in a pressure cooker. Keep aside.
• Wash and dry the bitter gourd. Remove ends, cut in half lengthwise, remove the seeds if they are mature and slice thinly into semicircles.
• Soak the chopped bitter gourd in salt water and after a while drain it and squeeze out the pieces. This removes most of the bitterness.
• Roast all spices for grinding in a tiny bit of oil, add coconut and the curry leaves last and cook until coconut is golden. Cool and grind using a blender into a fine paste with about 1/4 cup of water.
•  Sauté the bitter melon slices with 1 tsp oil, a pinch each of turmeric and salt for 5 minutes and
• Cook the bitter gourd in tamarind water. Bring to a boil and cook until veggies are tender.
• When the bitter gourd is cooked, add the cooked dal & coconut paste. Combine well. Stir again. Let it simmer on low heat for about 5 minutes. Remove from heat, cover, and set aside.
• For the tempering:  Heat the ghee/ oil, and Pop mustard seeds and curry leaves, red chilies in a teaspoon of hot oil/ghee and pour it over the Pitla.  Cover and let rest for 10 minutes. 
• Serve hot with plain rice with other vegetables dishes.