Bitter Gourd Pitlai

Pitlai is a very delicious south Indian gravy dish, which is similar to sambar but with some difference. It is of thicker consistency and is made with spice powders which are freshly ground along with coconut. Pitlai can be made with numerous vegetables like Bitter Gourd, Brinjal, Pumpkin & Chow Chow etc.

The most common pitlai made is Bitter Gourd Pitlai. Bitter Gourd is very healthy vegetable with enormous nutritional health benefits.

Health Benefits of Bitter Gourd:

1. It contains a hypoglycemic compound which is highly beneficial in lowering blood sugar levels in blood and urine and hence a very diabetic-friendly dish.
2. The high beta-carotene & other properties in this vegetable help alleviate eye problems and improve eye sight.
3. Used in the treatment of hangover owing to its alcohol intoxication properties.
4. Immune booster.
5. Helps in weight loss.
6. Reduces hypertension.

The most common reason why the Bitter Gourd is disliked by many is because of its very strong bitter taste. There are few ways to reduce the bitterness of this vegetable while eating, which I will share here.

Know-How : To Remove the Bitterness in Bittergourd

If the bitterness is reduced, this bitter gourd can be very much enjoyed while eating. This Pitlai when prepared in this way mentioned, will surprise you, as it won’t give you even a mildest bitterness and you would simply fall in love with the taste of bitter gourd & start loving it. Regularize with wonderful medicinal food in your diet and enjoy good health.

This Pitlai is best when mixed with plain rice & consumed with any dry curry as a side dish. Today, I enjoyed a wonderful lunch with Bitter Gourd Pitlai & Avial and the combo was simply awesome.

English Name: Bitter Gourd / Tamil Name : Pavarkai / Hindi Name : Karela 

Ingredients:


1. Bitter Gourd – 2 or 3, Slit lengthwise & the seeds removed and then cut into medium sizes
2. Tamarind water – 2 Cups (for Cooking)
3. Tamarind Water – 1 Cup (for boiling Bitter Gourd separately)
4. Toor Dhal – 1 Cup
5. Coriander Seeds – 4 tsp
6. Bengal Gram Dhal / Channa Dhal – 2 tsp
7. Red Chillies – 6-8
8. Fenugreek – ¼ tsp
9. Coconut – 1 Cup
10. Hing – 1 tsp
11. Seasoning : Mustard seeds – 1 tsp, Broken Urud dhal – 1 tsp, Channa Dhal – 1 tsp, Hing – 1 tsp, Curry leaves – 10
12. Salt – 2-3 tsp
13. Oil – 2-3 tsp

Preperation of Pitlai Powder:


In Kadai, add one teaspoon oil and fry together – Coriander, Channa Dhal/Bengal Gram Dhal, Fenugreek, Red Chillies & Coconut until every ingredient turns light brown and becomes aromatic (the coriander seeds aroma should dominate). Cool and powder and keep ready.

 Pre-requisite:

1. Boil the bitter gourd in tamarind water for 15 mins and strain the water completely and wash it under running water and keep it ready for cooking.

 
2. Pressure cook toor dhal for 3-4 whistles. Once cooled, open and mash very well and mix well the Pitlai powder to it and keep ready.

Method:

1. In heavy bottom vessel, add the tamarind water (for cooking ) along with washed Bitter Gourd & let it boil for 15-20 mins until the tamarind raw smell goes and the quantity of tamarind water reduces to half. Add a teaspoon of salt in between.

2. Now add the toor dhal mixed in pitlai powder and give it a stir and let it boil for 2-3 minutes. Check for salt and add more if required now.

3. While the toor dhal boils, prepare the seasoning and pour it on the pitlai and mix well and just allow everything  to cook for another 2 mins. Once the toor dhal is added, the pitlai should not boil much.

4. Remove from the stove & serve with any curry.