2 
0)
Switch to Recipe Listing
Not many people would appreciate the Pavakkai(bitter gourd) and usualy would like to have nothing to do with it.But if done properly people would really cherish the memories of the bitter gourd and wouldnt give it up for hefty ransom.
take about two handfulls of toor dhall add water( about 200ml) and cook the dhall in cooker,with a pinch of haldi and pinch of hing for flavour Keep it aside.
one would need about 250gms of bitter gourd.Wash the bitter gourds,and cut it into small round pieces.add about 150-200ml water and boil it in a vessel for about 5 minutes.drain the water.keep the cooked vegetables aside.Take about 20-25gms of tamarind soak in water (for about 5 minutes) and take the pulp.,pulp should be about 50 to 100ml.add pulp and cooked bitter gourd in the vessel thats capacity is about 500 ml. add salt to taste and again put it on flame and allow vegetable to cook in tamarind.Add one teaspoon of dhania powder and one teaspoonful of chillies powder add a pinch of asafodita.
Take kadai and heat it on flame add about 1 spoon of oil (any veg oil) add three to four red chillies,One teaspoon of udadh dhall,2 tea spoons of bengal gram dhall ,and one tea spoon of dhania and peppers(black) about 10-15 in number and fry them till they turn light red.allow the fried ingredients to cool.Take grated cocanuts one small cup about 50ml sizeadd it to fried and cooled ingredients nad grind them into a fine paste.Add the paste to vessel containing bitter gourd bring it to boil add cooked toor dhall,and bring it to boil.Garnish with corriander leaves and curry leaves.Put pan on flame and add 2 teaspoons of oil ,and fry mustard and udadh dhall and bengal gram dhall (all less than one teaspoons) let mustard sputter and dhall becomes lightly brownish and gransih.Dish will taste delicious with rice.
Pavakai Pitlai
Posted by iyer56Pavakkai Pitlai Recipe
Not many people would appreciate the Pavakkai(bitter gourd) and usualy would like to have nothing to do with it.But if done properly people would really cherish the memories of the bitter gourd and wouldnt give it up for hefty ransom.take about two handfulls of toor dhall add water( about 200ml) and cook the dhall in cooker,with a pinch of haldi and pinch of hing for flavour Keep it aside.
one would need about 250gms of bitter gourd.Wash the bitter gourds,and cut it into small round pieces.add about 150-200ml water and boil it in a vessel for about 5 minutes.drain the water.keep the cooked vegetables aside.Take about 20-25gms of tamarind soak in water (for about 5 minutes) and take the pulp.,pulp should be about 50 to 100ml.add pulp and cooked bitter gourd in the vessel thats capacity is about 500 ml. add salt to taste and again put it on flame and allow vegetable to cook in tamarind.Add one teaspoon of dhania powder and one teaspoonful of chillies powder add a pinch of asafodita.
Take kadai and heat it on flame add about 1 spoon of oil (any veg oil) add three to four red chillies,One teaspoon of udadh dhall,2 tea spoons of bengal gram dhall ,and one tea spoon of dhania and peppers(black) about 10-15 in number and fry them till they turn light red.allow the fried ingredients to cool.Take grated cocanuts one small cup about 50ml sizeadd it to fried and cooled ingredients nad grind them into a fine paste.Add the paste to vessel containing bitter gourd bring it to boil add cooked toor dhall,and bring it to boil.Garnish with corriander leaves and curry leaves.Put pan on flame and add 2 teaspoons of oil ,and fry mustard and udadh dhall and bengal gram dhall (all less than one teaspoons) let mustard sputter and dhall becomes lightly brownish and gransih.Dish will taste delicious with rice.
votes