Bittergourd Combined with brown chick peas and tur dal is a very tasty kuzhambu and children will not feel the bitterness.
Ingredients for Bittergourd Pitle
Ingredients for Pitle Masala
Ingredients for Seasoning
Soak brown channa in water overnight, soak Tamerind
Pressure cook Turdal, Channa and bitter gourd – 3 whistles
Heat a tsp of oil, fry coriander seeds, bengal gram, red chillies and raw rice.
When dal turns slightly brown, add the coconut and fry well.
After it cools, grind it to a smooth paste adding little water and keep it aside.
Heat 2 tsp of oil, add mustard seeds, when it splutters, add fenugreek seeds, red chilli, asafoetida, curry leaves.
Then add tamarind extract.
Add the cooked bitter gourd and channa. Boil on medium flame until the raw smell of the tamarind goes.
Then add cooked tur dal, ground paste along with half a cup of water.
Cook for 3-4 minutes on medium flame until everything blend well. Garnish with coriander leaves and serve hot with rice. The consistency should be thicker than sambar.