Pitlai
2 md Bitter gourds (karela) 3/4 cn Chickpeas 1/2 c Cooked toovar dal 3 Green chillies slit 1 1/2 ts Tamarind paste 3 Red dry chillies 2 ts Urad dal 1 1/2 ts Coriander seeds 1/2 c Grated coconut Peppercorns 1/2 ts Jaggery or sugar Turmeric; to taste Salt; to taste Mustard seeds (seasoning) Curry leaves; seasoning Oil; seasoning Slit karela into four quarters and cut 1/2 inch thick pieces across. In a little oil, saut SectionsAbout Us© Quench Magazine |