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Pitlai

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

Slit karela into four quarters and cut 1/2 inch thick pieces across.

In a little oil, saute cut karelas and green chillies. Add 2 cups
water, tamarind, turmeric and salt. Let simmer until karelas are
tender. Add chickpeas and jaggery/sugar.

While karelas 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 karela-tamarind mixture. Add the
dal. Mix well and reheat a till it begins to simmer. Take off stove.

Pour seasoning on top.

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