Pavakkai Pitlai

🔥 Prep

• Rinse the 2 pcs bitter gourd, slice into thin rounds, discard seeds, and toss with a pinch of salt to reduce bitterness; set aside for 5 minutes.
• Rinse the 50 g chana dal and soak in water for 15 minutes, then drain.
• Measure out 1 tbsp tamarind paste and dissolve in 100 ml warm water to make tamarind juice; set aside.
• Have 4 tbsp grated coconut, 3 pcs red chillies, 1 tbsp coriander seeds, 1 tsp mustard seeds, 2 tbsp sesame oil, 1.5 tsp salt, and 300 ml water ready for use.

🔥 Cook

• 1. Heat 1 tbsp sesame oil in a deep pan over medium heat, add the drained chana dal and sauté for 3 minutes until lightly golden.
• 2. Add the salted bitter gourd rounds and sauté for 4-5 minutes until they begin to soften.
• 3. Pour in the tamarind juice and 200 ml water, bring to a boil, then reduce to low heat and simmer for 10 minutes until the dal is cooked and the gourd is tender.
• 4. In a separate small pan, dry‑roast 4 tbsp grated coconut, 3 red chillies, 1 tbsp coriander seeds, and 1 tsp mustard seeds over medium-low heat for 2-3 minutes until fragrant and the coconut turns light golden.
• 5. Transfer the roasted mixture to a blender, add a splash of water, and blend into a smooth paste.
• 6. Stir the coconut‑spice paste into the simmering pitlai, mix well, and continue to simmer on low heat for 5 minutes.
• 7. Adjust seasoning with the remaining 1.5 tsp salt (or to taste) and add extra water if a thinner consistency is desired.
• 8. Heat the remaining 1 tbsp sesame oil in a tadka pan over medium heat, add a pinch of mustard seeds until they pop, then pour the tempering over the pitlai and give a final stir.

🔥 Serve

• Transfer the hot pavakkai pitlai to a serving bowl; optionally garnish with a few fresh curry leaves.
• Serve alongside steamed rice, dosa, or idli, with a side of plain yogurt or raita.