Pavakai Pitla (without coconut)

It is a very South Indian / Iyer recipe. I generally don't like a lot of coconut added to the kozhambus... This pavakai pitla is without coconut and people at home really like it! The same method is used to prepare Rasa Vangi, just replace the Pavakai with Brinjal pieces.

TIME: Approximately 30 mins (including preparations)
SERVES: 3 - 4

INGREDIENTS:

• Pavakai / Karela / Bitter gourd - 2 small or 1 medium size
• Toor / Masoor Dal - 1/2 cup (pressure cook this)
• Tamarind - lemon sized
• Oil - 1 tbsp
• Mustard seeds - 1/4th tsp
• Turmeric - 1 pinch
• Salt to taste
• Jaggery / sugar - 1/4 tsp (optional)
• Pitla Powder
• Coriander / Dhaniya Seeds - 1 tbsp
• Chana Dal - 1/4 tbsp
• Asafoetida - a pinch
• Oil - about 1/2 tsp
• Red dried chilly - 3 - 4 (you can increase it depending on how spicy you want it) 
• Curry leaves - few - for garnish

METHOD

• Cut the pavakai / karela into semi circular thin slices.
• Pressure cook dal. Masoor dal is faster to cook. 
• Soak the tamarind in some warm water for 5 mins. After that take out the pulp and keep aside. You can use the ready made concentrate but reduce the quantity. 
• Pitla Powder: in a small pan heat oil add all the ingredients and saute it till they get fragrant and the dal gets a little brown. Let this cool and then powder it. Keep aside. 

• Heat the oil and mustard seeds.
• When they sputters add the turmeric powder, salt, asafoetida powder and chopped pavakai. Saute this for few mins.
• Add a cup of water to this and let it boil. Till the pavakai is cooked well.
• Add tamarind extract / concentrate and cook till the raw smell of the tamarind disappears.
• Add the pitla powder and let it simmer for 3 - 5 mins.
• Add the cooked dal to this, mix well and let it simmer for 3 mins
• At this point adjust the salt, sour taste, chilly etc. Also add some more water if you think the gravy is very thick.
• Add jaggery / sugar. It helps in reducing the bitterness.
• Garnish with curry leaves. 
• Serve hot with rice and potato curry

TIPS:

• Sprinkle some salt over the cut pieces and let it rest for 5 - 10 mins. When using the cut pieces squeeze the pieces and then use it. This cuts the bitter flavour a little. You can always use it straight if you like the bitter taste.
• If you are short on the pavakai you can add some cooked / canned chickpeas instead.
• The same method is used to prepare Rasa Vangi with brinjal. replace the Pavakai with Brinjal pieces.