Pitlai

2 md Bitter gourds (karela)

3/4 cn Chickpeas

1/2 c Cooked toovar dal

3 Green chillies slit

1 1/2 ts Tamarind paste

3 Red dry chillies

2 ts Urad dal

1 1/2 ts Coriander seeds

1/2 c Grated coconut

Peppercorns 1/2 ts Jaggery or sugar

Turmeric; to taste Salt; to taste Mustard seeds (seasoning) Curry leaves; seasoning Oil; seasoning Slit karela into four quarters and cut 1/2 inch thick pieces across. In a little oil, saut? cut karelas and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let simmer until karelas are tender. Add chickpeas and jaggery/sugar. 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. Blend in coconut paste into the karela-tamarind mixture. Add the dal. Mix well and reheat a till it begins to simmer. Take off stove. Pour seasoning on top. U15297@uicvm.bitnet (Shyamala Parameswaran)