Friday, 25 April 2014

KARLYACHI AMTI / BITTER GOURD WITH SWEET & SOUR SPLIT PIGEON PEAS / कारल्याची आमटी




KARLYACHI AMTI / BITTER GOURD WITH SWEET & SOUR SPLIT PIGEON PEAS / कारल्याची आमटी 

INGREDIENTS

Karli / bitter gourd
1 no
Split Toor dal / pigeon peas
1 cup
Imli pulp / tamarind pulp
2 tbsp
Gul / gud / Jaggery / molasses
4 tbsp
Grated, roasted and crumbled dry coconut / khopra      
¼ cup
Oil
2 tbsp
Rai / mustard seeds
¼ tsp
Jeera / cumin seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Haldi / turmeric pdr
¼ tsp
Red Chilli pdr
½ tsp
Jeera pdr / cumin pdr
¼ tsp
Salt
T.T.
Chopped coriander leaves
4 – 5 sprigs

METHOD:

1.       Cut the bitter gourd lengthwise in half. Scoop out and remove all the seed. Slice them to resemble the shape of a half moon.


2.       Wash dal and pressure cook both the dal and bitter gourd separately till it is soft. Mash the dal while it is still hot.
3.       In a separate bowl mix together the chilli pdr, cumin pdr and crumbled dry coconut.

4.       Heat oil, add in the rai and jeera seeds. When they crackle add in the Heeng and haldi.
5.       Now pour in the cooked dal along with the bitter gourd.

6.       Add 1 cup of water and bring it to a boil. When you are sure that the dal is cooked and soft add in the tamarind pulp and the jaggery.
7.       Also add in the masalas mixed in a bowl along with salt.
8.       Adjust the consistency of the dal. It should be pourable but thick.
9.       Finally add in and also garnish with chopped coriander leaves.

10.   Serve hot with steamed rice.



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