Bitter gourd pitlai/ Paavakai pitlai is a delicious and flavourful dish made with some freshly ground spices. Follow the step-by-step preparation to nail this recipe.
Bitter Gourd Pitlai/ Paavakai Pitlai is an Authentic South Indian dish prepared with Tur dal ,Bengal gram with an addition of roasted spice coconut mixture and Tamarind.Only few like this vegetable unlike me. I love Bitter gourd in any form like Pitlai,Poriyal, Fry, Sambar and deep fried chips.
Bitter gourd juice and it’s uses
Avoid throwing away boiled Bitter Gourd water. Yes, the nutrients are present in the water only. I saute bitter gourd with onion, tomato with Sambar powder, and salt and cook for few minutes. Then, add dal Tamarind jaggery water and, finally, spice coconut paste and finish the dish. It helps to retain all the goodness of the veggie.
Authentic simple delicious dish at its best can serve it with piping hot rice along with any vegetable fry makes it a Delicious Healthy Comforting meal. Lets jump on to the recipe with step by step preparation of Bitter Gourd Pitalai /Paavakai Pitlai.
How to prepare Bitter Gourd Pitlai /Paavakai Pitlai with step by step preparation
Cut and slice Baby Bitter Gourd
Soak Tamarind in water and extract one cup Tamarind pulp water. To it add Jaggery .
In a Pressure cooker add Tur Dal, Bengal Gram, Turmeric powder and half tsp oil with 2 cup of water and pressure cook up to three whistle on high flame and 5 mins on medium flame.
Fry all the ingredients separately in a heavy bottomed kadhai in a 1/2 tsp oil. Let all the fried ingredients cool down completely.
Grind all the fried coconut masalas with little water and grind to fine paste consistency.
In a heavy bottomed kadhai add 2 tbsp oil on a medium heat and temper it with mustard seeds, cumin, urad dal, bengal gram and asafoetida. Now add chopped onion and saute until translucent.
Add sliced Baby Bitter Gourd and saute well until it turns soft and tender. Frying helps the Bitter Gourd to reduce the bitterness taste.
Add Tomatoes ,Sambar powder and salt and mix well until it is well. Add one cup of water and cover the lid and cook for few minutes on a low heat.
After few minutes add boiled Boiled Dal mixture and stir well .
Let it boil on low flame for few minutes and add Tamarind jaggery water to the Pitalai .Let it boil until raw smell of tamarind disappear and finally add freshly ground spice coconut paste to the Baby Bitter Gourd Pitlai. Mix well and let it boil for a minute or two. g Finally garnish with a sprig of fresh curry leaves and its ready to serve.
Healthy and must try South Indian Special Bitter Gourd Pitlai/ Paavakai Pitlai if tried in my way of cooking helps to retain all the nutrients of the vegetable. Anybody who say no to Bitter Gourd /Paavakai would love to have it in this way of preparation. Do try and let me know the feedback in the comments. Happy Cooking!
More Indian Curries To Try
Vegetable Paneer(Cottage Cheese) Curry
Bagara Baingan/Brinjal or Eggplant Gravy
Notes
Choose Baby Bitter Gourd as it’s rich in Nutrients.
Clean Bitter Gourd with a brush and do not remove skin as it contains all vitamins and minerals.
Bitter Gourd is mainly beneficial for Diabetic patient to control insulin level. Try to add this Green Gold thrice a week in any form.
Serve with Roties, Idlis, Dosa or Piping hot rice with a slight drizzle of Ghee or Gingelly oil (Sesame oil)
BITTER GOURD PITLAI/PAAVAKAI PITLAI
Equipment
- Kadhai or Wok
- Pressure cooker
- electric mixer grinder
Ingredients
- 6 baby bitter gourd ( small sized )
- 1 OnionÂ
- 2 TomatoÂ
- ¼ cup tur dal
- ¼ cup bengal gram
- tamarind ( lemon size )
- 1 tbsp jaggery
- 1 tsp HomemadeSambhar Powder
- ¼ tsp turmeric powder
- 4 tbsp oil
For grinding spice and coconut paste
- 1 tsp tur dal
- 1 tsp urad dal
- 1 tsp coriander seed ( dhania )
- 1 tsp pepper corns
- 4 dry chillies
- 1 sprig curry leaves
- ½ tsp asafoetida
- ¼ cup coconut pieces
Instructions
- Cut and slice Baby Bitter Gourd
- Soak Tamarind in water and extract one cup Tamarind pulp water. To it add Jaggery.
- In a Pressure cooker add Tur Dal, Bengal Gram, Turmeric powder and half tsp oil with 2 cup of water and pressure cook up to three whistle on high flame and 5 mins on medium flame.
- Fry all the ingredients separately in a heavy bottomed kadhai in a 1/2 tsp oil. Let all the fried ingredients cool down completely.
- Grind all the fried coconut masalas with little water and grind to fine paste consistency.
- In a heavy bottomed kadhai add 2 tbsp oil on a medium heat and temper it with mustard seeds, cumin, urad dal, bengal gram and asafoetida. Now add chopped onion and saute until translucent.
- Add sliced Baby Bitter Gourd and saute well until it turns soft and tender. Frying helps the Bitter Gourd to reduce the bitterness taste.
- Add Tomatoes ,Sambar powder and salt and mix well until it is well. Add one cup of water and cover the lid and cook for few minutes on a low heat.
- After few minutes add boiled Boiled Dal mixture and stir well.
- Let it boil on low flame for few minutes and add Tamarind jaggery water to the Pitalai .Let it boil until raw smell of tamarind disappear and finally add freshly ground spice coconut paste to the Baby Bitter Gourd Pitlai. Mix well and let it boil for a minute or two. g Finally garnish with a sprig of fresh curry leaves and its ready to serve.
Notes
Nutrition
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