Karela Pitlai

Ingredients

• 11/2 cut karela (bitter gourd) pieces
• 2-3 teaspoons of sambar powder
• 5 table spoons of grated coconut
• 1/2 tsp. of jeera
• 2 red chillies
• 1/2 cup of tamarind rus
• 1 big onion
• 1 green chilly
• 1 pinch asofoetida
• 3 -4 table spoons of oil
• salt to taste
• 1/2 tsp of sugar
• curry leaves or coriander leaves
• 1/2 tsp of Mustard seeds
• 1/2 tsp. of urud dal.

Directions

1. First cut the karela into slices and spinkle some salt and put aside
2. Let it leave for 15 minu. . After that squeeze the water  to remove its bitterness.
3. In a kadai fry the onions and chilly with a little  oil and add the squeezed karela pieces
4. Fry throughly with more oil and let it cook for 10 minutes
5. Add tamarind pulp to it ans add  2 1/2 tsp. of sambar powder and salt.
6. Let it cook for another 15 minutes till done
7. Grind 1 red chilly ,coconut and jeera.
8. Add this paste to the brown gravy.
9. The gravy should be neither watery nor thick.
10. Adjust the salt and let it cook till done
11. Add half tsp. of  sugar to increase the taste ( Optional )
12. Decorate it with tempering of mustard ,urud dal ,asofoetida and curry leaves.
13. Now the famous south Indian Pittai is ready.
14. Serve with rice.The tamarind, fried karela and the sambar fragrance  surely satisfy your taste buds. 
15. We sometimes add  1/2 cup of boiled arahar dal to this (optional)