Pitlai

Ingredients (use vegan versions):

• 2 med bitter gourds (karela)
• 3/4 can chickpeas
• 1/2 cup cooked toovar dal
• 3 green chillies slit
• 1 1/2 tspn tamarind paste
• 3-4 red dry chillies
• 2 tspns urad dal
• 1 1/2 tspn coriander seeds
• 1/2 cup grated coconut
• few peppercorns
• a little jaggery or vegan sugar
• turmeric, salt to taste
• vegan mustard seeds, curry leaves, oil for seasoning

Directions:

1. Slit karela into four quarters and cut 1/2 inch thick pieces across.

2. In a little oil, saute cut karelas and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let simmer until karelas are tender. Add chickpeas and jaggery/vegan sugar.

3. While karelas are cooking, in another pan sprinkle a little oil and fry coriander seeds, urad dal, red chillies and peppercorns until well roasted. Add coconut, stir a min or two and then grind in a blender. Add a little tomato paste if handy for color.

4. Blend in cocunut paste into the karela-tamarind mixture. Add the dal. Mix well and reheat a till it begins to simmer. Take off stove.

5. Pour seasoning on top.