One of the most versatile kuttans mom makes. The bitterness of Pakirai is completely turned around with the addition of spices and coconut. There’s no better proof of healthy plus tasty combination.
All you use is little coconut and 1 tsp oil. I have never liked this kuttan. But as they say the value of all good things is always learnt after you leave home 🙂 I too now miss moms cooking and keep wondering when i get to taste. Now that she’s here and recreating all her signature cooking i thought shall with you all too 🙂 After all Sharing is Caring .
Here goes the recipe:
Bitter Gourd: 1 chopped roughly
Tuvar Dal: 1 cup
Tamarind : 1 ,lemon size ball soaked.
Salt to taste.
Coconut: 3 tbsp
Urad dal: 2 tbsp
Chana Dal: 2 tbsp
Dry Red Chilli: 4
Black Pepper: 6
Hing: a pinch
Oil: 1 tsp
Mustard seeds: 1 tsp
Dry Red Chili : 1 broken.
1.Chop the bitter gourd and add it in salt water till further use.
2. Roast all the ingredients except coconut and grind them with the coconut and little water in fine paste.
3. Pressure cook the tuvar dal . Keep aside.
4. Squeeze the tamarind and extract the pulp. It would make atleast 1.5 cups of tamarind water.
5.Take the tamarind water, turmeric powder , bitter gourd and salt and cook till done.
6.Add the cooked dal, coconut paste and bring it to boil. Add salt.
7.Add a tbsp jaggery while boiling.
8. Add the ” To tadka” and serve hot wit any poriyal of your choice