Pavakka pitlai/Pavakka parippu curry/Bittergourd in dal gravy

Ingredients

Bittergourd/Pavakka - 1 medium

Toor dal - 1/2 to 3/4 cup

Grated coconut - 1 cup

Coriander powder - 1 tbsp

Chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Asafoetida - 1 tbsp

Tamarind - gooseberry sized (Soak tamarind in water)

Mustard seeds - 1 tsp

Dry red chillies - 2 Nos.

Curry leaves - 2 sprigs

Jaggery - 1 tbsp

Method

Cut bittergourd in roundels. Marinate bittergourd with salt for 1/2 hour. After 1/2 an hour, give bittergourd a nice squeeze.  Fry them in oil. Set aside.

Dry roast coriander powder, chilli powder, and asafoetida. Grind roasted powder with grated coconut to a fine paste. Set aside.

Pressure cook toor dal for 2-3 whistles. Open pressure cooker, add turmeric powder, salt, tamarind water. When it starts to boil, add fried bittergourd rounds, and jaggery. Add ground paste. When it starts to boil, switch off the stove. Proceed with tempering.

Heat oil in a pan, splutter mustard seeds, followed by red chillies and curry leaves. Pour this over curry.