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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