A recipe that is unique to the Thanjavur region. A close cousin to the sambar but still has its own uniqueness and a lot of influence of the Thanjavur Marathas. A must in most of the Thanjavur households, this recipe is a winner.
Ingredients:
* Bitter gourd - 2 med size (cut in roundels)
* Boiled white channa/ chickpeas - 100 gms
* Tamarind - 1 med lemon size ball
* Toor dhal - 100 gms (pressure cooked with turmeric)
* Water - 500 ml
* Jaggery - 1 tsp (powdered)
* Salt
For Spice Paste:
* Coriander seeds - 2 tbsp
* Channa dhal - 1 tbsp
* Asafoetida - 1/2 tsp
* Whole black pepper - 10 nos
* Red chillies (round) - 4 nos
* Fresh grated coconut - 2 tbsp
Tempering:
* Ghee / Coconut oil - 1 tbsp
* Mustard seeds - 1 tsp
* Curry leaves - 1 sprig
* Red Chillies - 1 or 2 nos
Method:
1. Pressure cook toor dhal with turmeric and set aside.
2. In a wok, sauté and cook the bitter gourd roundels till soft
3. Extract tamarind juice from 500 ml of water
4. In another vessel bring to a boil the tamarind juice along with salt.
5. Add the sautéed bitter gourd to the boiling tamarind juice and let it cook.
6. Add the boiled toor dhal to the tamarind and bitter gourd mixture.
7. Also add the boiled white chickpeas to the mixture. Bring to a boil.
8. In another frying pan, heat oil and fry all ingredients mentioned under ‘spice paste’ and allow to cool. Grind to an almost fine paste.
9. Add this paste to the boiling bitter gourd, chickpeas curry.
10. Add some jaggery and check if flavours are balanced. If it requires more salt, add some at this stage.
11. In a wok, heat ghee/oil and temper with mustard seeds, red chillies and curry leaves and pour over the pitlai / curry.
12. Serve hot with rice with dollops of ghee.
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