Ingredients
The following ingredients have 4 Servings
- Bitter gourd (Pagarkkai, Pavakka) - 1 large
- Tamarind - small lemon sized ball
- Coriander seeds - 1 tsp
- Chana dal - 1 tsp
- Dry red chili - 2-3
- Black pepper - 4-5
- Salt - to taste
- Turmeric powder - 1/4 tsp
- Oil - 2-3 tbsp
- Grated coconut - 4-5 tbsp
- Toor dal (Split Red Lentils) - 1/2 cup
- For Tempering
- Grated coconut - 1 tsp
- Mustard seeds - 1 tsp
- Fenugreek seeds - 1/4 tsp
- Curry leaves - 1 sprig
- Asafoetida (hing) powder - 1/4 tsp
Instruction
- Wash and slice the bitter gourd (pavakka) into thin slices.
- Heat oil in a kadai and saute the bitter gourd pieces till it becomes crisp. Keep it aside.
- In the same kadai, fry the coriander seeds, chana dal, red chili, black pepper, grated coconut. Cool and grind it to a smooth paste.
- Boil the toor dal separately till it becomes soft and keep aside.
- In the kadai, add the pavakka, turmeric powder, salt and boil till the raw smell goes off.
- Add the ground masala, boiled tuvar dal and bring it to a boil.
- Temper with ingredients mentioned above. Switch off.
