Pavakai Pittlai [Bitter guard]

Pavakai pittlai

Pavakai -2

Double beans -20 nos

Sambar powder -1\2 tsp

Tamarind -1 lemon size

Turmeric powder -1\4 tsp

Salt -to taste

Oil -2 tsp

Cooked tur dal -3 tsp

Roast and grind:

Red chilly -4

Channa dal - 2 tsp

Dhania -2 tsp

Hing -1\2 tsp[small amla size]

Coconut -5 pieces

Oil -1 tsp

Seasoning :

Mustard seeds -1\2 tsp

Jeera -1\4 tsp

Oil -1 tsp

Curry leaves - few

Method :

1] Soak the double beans overnight or 8 hours and add salt, cook for 4 to 5 whistle.

2] Chop the bitterguard into very small pieces and take it in a bowl and add 1 tsp of salt, mix well and setaside.

3]In 1tsp of oil, roast the ingredients given under Roast and grind and then make a paste of it.

4] Heat oil in a kadai, squeeze the bitterguard and add it to the oil.

5] Fry till its get completely cooked.

6] Meanwhile take tamarind juice in a cup, add sambar powder, salt, ground paste and mix well and keep.

7] Add this to the kadai in which the bitterguard is fry.

8] Stir well. Let its boil for 2 to 3 minutes. Stir well contionously,add cooked turdal, add the cooked double beans.

9] The sambar will thicken after 2 minutes. Then switch off the flame. Season with mustard, jeera, curry leaves. Serve with hot rice. Very tasty sambar .