Pitlai

INGREDIENTS:
2 med bitter gourds ("karela")
3/4 can chickpeas
1/2 cup cooked toovar dal
3 green chillies slit
1 1/2 tspn tamarind paste
3-4 red dry chillies
2 tspns urad dal
1 1/2 tspn coriander seeds
1/2 cup grated coconut
few peppercorns
a little jaggery or sugar
turmeric, salt to taste
mustard seeds, curry leaves, oil for seasoning

METHOD:
- Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across.
- In a little oil, saute cut bitter gourd and green chillies.
- Add 2 cups water, tamarind, turmeric and salt.
- Let simmer until bitter gourd are tender.
- Add chickpeas and jaggery/sugar.
- While bitter gourd 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 cocunut paste into the bitter gourd-tamarind mixture.
- Add the dal. Mix well and reheat a till it begins to simmer.
- Take off stove.
- Pour seasoning on top.