If you think bitter gourd is just a vegetable to be avoided, think again! Pavakkai Pitlai, a traditional Indian dish, transforms this often-misunderstood ingredient into a deliciously flavorful experience that will have your taste buds dancing. With its vibrant flavors and a perfect balance of spices, this recipe not only highlights the unique taste of bitter gourd but also packs a nutritious punch. Join us on a culinary adventure as we explore how to create this mouthwatering dish that’s sure to impress your family and friends. Ready to dive into the world of Pavakkai Pitlai? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups bitter gourd, sliced
- 1 cup split pigeon peas (toor dal), cooked
- 1 tablespoon tamarind paste
- 2 tablespoons coconut, grated
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- Salt to taste
Instructions
- Wash and slice the bitter gourd into thin rounds, removing the seeds if desired.
- Sprinkle salt on the bitter gourd slices and let them sit for 10 minutes to reduce bitterness. Squeeze out excess moisture and pat dry.
- Cook the split pigeon peas (toor dal) until soft and mushy, using a pressure cooker or stovetop method. Mash the cooked dal into a smooth consistency.
- In a large pan, heat oil and add mustard seeds. Allow them to splutter and crackle.
- Add the salted bitter gourd slices to the pan and sauté until they turn golden brown and slightly crisp.
- Mix in turmeric powder and continue cooking for 2-3 minutes.
- Add the cooked and mashed toor dal to the pan, stirring well to combine with the bitter gourd.
- Pour in the tamarind paste and mix thoroughly. Add water if the mixture seems too thick.
- Season with salt to taste and simmer the mixture for 10-12 minutes, allowing flavors to meld.
- Garnish with freshly grated coconut and mix well.
- Remove from heat and serve hot with steamed rice or as a side dish.
Tips
- Reduce Bitterness: To minimize the bitterness of the gourd, sprinkle salt on the sliced bitter gourd and let it sit for about 10 minutes before cooking. This simple step can make a significant difference in flavor.
- Cook the Dal Perfectly: Ensure that the split pigeon peas (toor dal) are cooked until soft and mushy. This will help achieve a creamy texture that complements the bitter gourd beautifully.
- Adjust Consistency: If the mixture becomes too thick while cooking, don't hesitate to add a little water. The right consistency will enhance the overall dish and make it more enjoyable.
- Garnish Generously: A sprinkle of freshly grated coconut not only adds a delightful texture but also elevates the dish's flavor profile. Make sure to add it just before serving for the best taste.
- Serving Suggestions: Pavakkai Pitlai pairs wonderfully with steamed rice or can be enjoyed as a side dish. Consider serving it with a dollop of yogurt for a refreshing contrast to the bitterness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
