Pitlai

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Servings: 4 Difficulty: Intermediate
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A comforting South Indian stew blending bitter gourd, chickpeas, and coconut
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Pitlai

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 543.1

Description

This traditional Pitlai is a harmonious blend of bitter gourd (karela), chickpeas, and lentils, balanced by the tang of tamarind and sweetness of jaggery. The dish features a rich, aromatic base made from roasted spices, urad dal, and fresh coconut. It offers a complex flavor profile with earthy, spicy, and sweet notes, resulting in a thick, satisfying stew. Perfect for a hearty lunch or dinner, it pairs beautifully with steamed rice or roti. While unique, the ingredients are accessible, making this a rewarding recipe for adventurous home cooks looking to explore authentic Indian vegetarian cuisine.

Ingredients

Directions

  1. Cut the bitter gourds (karela) into quarters lengthwise, then slice crosswise into 1/2-inch thick pieces.
  2. Heat a little oil in a pot over medium heat. Saut the karela pieces and slit green chillies until slightly softened.
  3. Add 2 cups of water, tamarind paste, turmeric, and salt to the pot. Bring to a boil, then reduce heat and simmer until the karela is tender.
  4. Stir in the chickpeas and jaggery or sugar. Continue simmering until the sugar dissolves.
  5. While the karela cooks, heat a little oil in a separate small pan. Dry roast the coriander seeds, urad dal, red chillies, and peppercorns until fragrant and lightly golden.
  6. Add the grated coconut to the roasted spices, stir for one to two minutes, then remove from heat to cool slightly.
  7. Grind the roasted spice and coconut mixture into a smooth paste using a blender or mortar and pestle, adding a splash of water if needed.
  8. Pour the coconut spice paste into the simmering karela mixture. Add the cooked toovar dal and mix well.
  9. Reheat the combined mixture until it begins to simmer again. Turn off the heat.
  10. In a small pan, heat a teaspoon of oil. Add mustard seeds and curry leaves for the seasoning (tadka). Pour this seasoning over the Pitlai before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 543.1kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 8.4g43%
Cholesterol 0.0mg0%
Sodium 33.1mg2%
Total Carbohydrate 104.6g35%
Dietary Fiber 10.0g40%
Sugars 82.4g
Protein 8.6g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bitter, blending, chickpeas, chillies, coconut, cooked, coriander, dal, dessert, dry, frying, gourds, grated, indian, karela, paste, pitlai, roasting, seeds, simmering
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