Most of the people do not like the taste of bitter gourd . Because of its bitterness . We don’t include it in our daily diet . But cooking it in the right way , with the right spices can make this vegetable dish loved by all . Pitlai is one such dish . This is Tamilnadu cuisine . It also has chick peas making the dish wholesome and healthy . This dish is bitter , tangy and also has the right amount of spices . We can make this dish thick and serve as Kootu or we can adjust the consistency and serve as a mix for rice .

Ingredients :

1 . White Kabuli Chana ( Chick Peas ) – 1 cup .

2 . Chana dal ( split chick Peas ) –  1/4 cup .

3 . Bitter gourd – 2 .

4 . Grated coconut – 1 cup heaped .

5 . Red chillies – 10 – 12  ( 6 bedgi veriety + 6 normal ) .

6 . Tamarind – 1 lemon size .

7 . Urad dal –  2 tsp .

8 .  Chana dal – 2 tsp .

9 . Coriander seeds – 4 tsp .

10 . Pepper corns – 1/2 tsp .

11. Oil – 1 tsp .

Salt to taste .

For seasonings :

Oil – 1 tsp .

Mustard seeds – 1 tsp .

Urad dal – 1/2 tsp .

Asafoetida – 1 tsp .

Curry leaves – 1 sprig .

Method :

1 . Wash and soak white Kabuli Chana over night or at least 6 – 8 hours . After 8 hours drain and add fresh water .

2 . Pressure cook chana and chana dal with enough water for 4 whistles , simmer the flame and cook further more ( 20 – 25 minutes ) .

3 . Soak the tamarind in water for about 10 minutes . After 10 minutes extract the juice and set aside .

4 . Wash bitter gourd , cut and remove the seeds . Chop in to one inch slices .

5 . Heat oil in a pan fry the red chillies , coriander seeds , urad dal ,chana dal and pepper corns  till the  dal turns golden brown . Take it out and keep aside .

6 . In the same pan fry the grated coconut till water content evaporates .

7 .  Grind grated coconut with fried spices to a fine paste using enough water .

8 . When pressure releases open the lid of pressure cooker add the tamarind juice , salt and bitter gourd pieces . Pressure cook this for just a whistle and switch off the gas.

9. When the pressure releases open the lid of the the pressure cooker,now add ground masala with enough water to the cooked chana,mix it well and boil for 4 – 5 minutes.

10. In a small pan heat oil,add mustard seeds. When it starts to splutter add urad dal, asafoetida and curry leaves, switch off the flame.

11. Add this seasoning to the Pitlai.

12. Serve hot with rice.