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–+ servings

BITTER GOURD PITLAI/PAAVAKAI PITLAI

Jayanthy Asokan
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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 5
Calories 166.5 kcal

Equipment

Kadhai or Wok
Pressure cooker
electric mixer grinder

Ingredients
  

  • 6 baby bitter gourd ( small sized )
  • 1 Onion 
  • 2 Tomato 
  • ¼ cup tur dal
  • ¼ cup bengal gram
  • tamarind ( lemon size )
  • 1 tablespoon jaggery
  • 1 teaspoon HomemadeSambhar Powder
  • ¼ teaspoon turmeric powder
  • 4 tablespoon oil

For grinding spice and coconut paste

  • 1 teaspoon tur dal
  • 1 teaspoon urad dal
  • 1 teaspoon coriander seed ( dhania )
  • 1 teaspoon pepper corns
  • 4 dry chillies
  • 1 sprig curry leaves
  • ½ teaspoon 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 teaspoon 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 ½ teaspoon 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 tablespoon 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

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)

Nutrition

Serving: 1personCalories: 166.5kcalCarbohydrates: 13.4gProtein: 2.6gFat: 11.9gSaturated Fat: 0.9gTrans Fat: 0.1gSodium: 13.6mgPotassium: 243.2mgFiber: 1.9gSugar: 4.8gVitamin A: 577.1IUVitamin C: 16.7mgCalcium: 37.6mgIron: 0.9mg
Keyword bitter gourd pitlai, paavakai pitlai
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