Parikkai Pitla/ Pavakkai Pitla

Parikkai/pavakkai (Bitter gourd) pitla is one of my favourite dishes.Some people might not like this due to the bitterness of parikkai. But bitter gourd is very good for health. The bitterness comes from a compund called momordicin which supposedly tones the stomach, improving its function and increasing appetite. Parikkai pitla is a wholesome, nutritious curry ... it has the bitterness of parikkai, tanginess of tamarind, sweetness of coconut and spiciness of red chilli.

Here is the recipe ...

Ingredients:
Bitter gourd (sliced into small pieces) - 1 medium sized
Tamarind - lemon sized ball soaked in hot water for 15 minutes
Turmeric powder - 1/2 tsp
Salt
Toor dal - 1/2 cup
Oil (preferably coconut oil) - 1 tsp
Curry leaves - 4-5


To Grind:
Fresh grated coconut - 1/2 cup
Red chilli - 2
Black pepper corns - 1 tsp
Urad dal - 2 tbsp

For seasoning:
Ghee - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 4-5

Method:
Pressure cook toor dal. Mash well and set aside.
Heat 1 tsp of oil in a pan. Fry urad dal, pepper and red chillies in this. Add a pinch of asafoetida and remove the pan from heat.
Once this cools, grind it to a smooth paste along with grated coconut.
Extract the juice from tamarind.
Heat oil in a pan and fry the bitter gourd slices till you get a nice aroma from them.

Then add tamarind water, curry leaves and salt and cook till they become tender.

Now, add the mashed toor dal and boil 4-5 minutes.
Then add the ground mixture and let it boil for another 4-5 mins. You can add more water if the curry is too thick.
Heat the ghee in a seasoning wok. Add mustard seeds and when they splutter add the curry leaves. Pour this over the pitla.
Serve hot with rice, dosa or idli.

Preparation Time: 40 mins
Serves: 2 people