Avial

Ingredients

2 cups of cubed and boiled vegetables like:
beans
carrots
potatoes
drumsticks
raw bananas
cauliflower
Roast in a little oil one by one and blend to
a smooth paste:
2 tsp cumin seeds
2 tablespoons of coconut, shredded
4-5 green chillies
3/4 packet buttermilk
A pinch of turmeric
Salt to taste
3 tsp cooking oil for seasoning
1 tablespoon fresh coriander leaves, chopped finely

Method

Add the salt, turmeric and the coconut paste to the
buttermilk.Add the boiled vegetables.
Heat on a low flame till the buttermilk mixture
reaches a thick texture.Keep stirring continously.
Now add the chopped coriander leaves.
Season with mustard, curry leaves, hing , cumin and
red chillies in hot oil.
Heat hot with plain rice.

Aloo Dum

Ingredients

10 small potatoes
3 medium sized onions
2-3 tbsp shredded coconut
A small piece of ginger
4-5 green chilles
2-3 cardammom pods
1/2 cup yoghurt
1 tsp garam masala powder
1 tbsp poppy seeds
2 1/2 tsp dhania(coriander) powder
1/2 tsp cumin powder
1 tsp red chilli powder
1 tablespoon chopped coriander leaves
Salt to taste
Oil for deep frying the potatoes
2 tbsp cooking oil/ghee(clarified butter)

Method

Boil the potatoes. Peel them and prick the potatoes with a fork.
Fry the potatoes in hot oil till they turn slightly brown.
Drain and set aside.
Heat oil in a shallow pan and fry the onions to light brown.
Grind the coconut, poppy seeds, cardamon, ginger and green chillies to a paste.
Add the paste to the onions. Fry till the oil seperates.
Add chilli powder,cumin powder and dhania powder and
stir for 5 mins.
Add the yoghurt , salt and the fried potatoes.
Add enough water to cover the potatoes and simmer till
the gravy is thick for about 10 minutes.
Now add the garam masala powder and mix well.
Garnish with the chopped coriander leaves.
Eat with chapathi/nan.

Cabbage Upkari

Ingredients

1 small cabbage, chopped finely
2 medium sized onions, chopped finely
1 tsp urad dal
1 tsp channa dal
5-6 dry red chillies
1 tsp mustard seeds
1 sprig curry leaves
2 tablespoon coconut, shredded
A pinch of hing
Salt to taste
2 tablespoon cooking oil

Method

Heat the oil and add the mustard, red chillies dals and curry leaves.
Fry till the mustard crackles.
Now add the onions and fry till the onions turn translucent
and start turning brown.
Add the cabbage, salt to taste and some water and cover
cooked on a small flame till the cabbage is done.
Add the shredded coconut and the hing and mix well.
Heat through and serve hot with rice and dal.

Puliyogare

Ingredients

2 cups cooked white rice
2 tbsp Puliyogare Mix (See "Pickles and Spice Mixes" section)
Salt to taste
Tamarind juice for taste

Method

Mix the cooked rice with the Puliyogare mix.
Add salt to taste.
You can add extra tamarind juice and mix if you
need the dish to be more sour.
Heat through and serve.

Puliyogare Mix

Ingredients

1 cup fresh shredded coconut
4 tsp coriander seeds
2 tsp peppercorns
A pinch of hing(asoefetida)
4 tsps peanuts, shelled and skinned
2 tsp mustard seeds
12 red chillies
4 tsps white sesame seeds
2 sprigs curry leaves
2 tsp urad dal(black gram dal)
1 tsp channa dal( bengal gram dal)
8 tsp oil or ghee
1 1/2 cups thick tamarind juice
1 small piece jaggery or 1 tsp sugar
2 tsp cumin seeds

Method

Roast the coconut and set aside.
Roast the coriander, cumin, 6 red chillies,
1 sprig curry leaves, pepper, asoefetida,
1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp
channa dal,1 tsp urad dal and 2 tsp peanuts
one by one till they turn aromatic.
Powder to a fine powder using a coffee grinder
and set aside.
Mix in the coconut gratings and powder once again.
Set aside.
Heat some oil and add the remaining musatard seeds,
red chillies, urad dal, channa dal, peanuts,
sesame seeds and curry leaves.
When the seeds start crackling, add the tamarind
juice and salt/jaggery. Mix well.
Add salt to taste.
The liquid will start boiling.
Now add the powdered masala and simmer till
you get a sticky masala.
Heat through and cool.
This will keep well for a month in a airtight
container if refrigerated.
Mix this with plain cooked rice to get puliyogare
or tamarind rice.

Bisi Bela Huli Anna

Ingredients

1/2 cup toor dal
1 cups rice
1/2 cup thick tamarind juice
5 tsp Bisi Bhele Huli Anna powder(See "Pickles and Spice
Mixes" section)
2 cups chopped vegetables(carrots, green beans, potatoes,etc)
4 green chillies, chopped
3 tbsp ghee(clarified butter)
1/2 tsp mustard seeds
2 tsp cashewnuts, chopped
1 sprig curry leaves
1 tsp channa dal
1 tsp urad dal
Salt to taste
Method
Wash the rice and toor dal together and cook under
pressure with the chopped vegetables till completely done.
Add the tamarind juice to the above rice/dal/vegetables
and mix well.
Mix in the bisi bhele huli anna powder.
Set aside.
Heat the ghee and add the mustard, green chillies,
curry leaves, cashewnuts, urad dal and channa dal.
When the seasoning is ready,add it to the
rice mixture and add salt to taste.

Bisi Bela Huli Anna Powder

Ingredients
6 red chillies
1 tsp cumin seeds
1/2 tsp methi(fenugreek) seeds
1/2 tsp turmeric powder
3 tsp coriander seeds
4 cloves
2 pieces cinammon
2 tsp urad dal
1 tsp channa dal
1/2 tsp peppercorns
1/2 cup coconut gratings
Oil/ghee(clarified butter) for roasting

Method

Roast all the above ingredients one by one in a little
oil or ghee and powder to a coarse powder
in a coffee grinder.
Store in a airtight container.
Use as required for Bisi Bele Huli Anna(See "Rice
Preparations" section)

Vaangi Baath

Ingredients

1 long purple brinjal(eggplant), cut into large pieces
1 1/2 cup raw rice, washed and cooked such that the
grains of rice remain seperate
5 red chillies
6 peppercorns
1/2 tsp turmeric
4 tbsp ghee(clarified butter)
4 cloves
Salt to taste
1 tsp urad dal
1" cinammon
1 1/2 tsp coriander seeds
1/2 tsp cumin seeds
2 green chillies
1 tsp channa dal
1/2 tsp mustard seeds
1 tsp oil for frying the masala
1/2 cup sour buttermilk or 2 tsp lemon juice

Method

Fry in the 1 tsp oil 4 out of 5 red chillies, turmeric,cloves,
cinammon, cumin, coriander and peppercorns.
Powder them using a coffee grinder and set aside.
Heat the ghee in a pan and add the mustard seeds, red chilli,
green chillies, urad dal and channa dal.
When the seasoning is almost done, add the brinjal pieces
and fry till the brinjal is done.
Now add the buttermilk and mix well.
Add the powdered masala and mix.
Add salt to taste.
Bring to a boil and remove.
Mix this with the cooked rice and heat through.
Serve hot.

Peas Pulao

Ingredients

6 cups of cooked white basmati rice
1 1/2 cups of frozen green peas, thawed
1 small onion sliced
1 tsp jeera(cumin) seeds
3 garlic flakes, crushed finely
1 small piece of ginger, crushed finely
1-2 cloves
1 small piece cinnamon, broken into pieces
2-3 cardamoms
2 tablespoon ghee(clarified butter)
Salt to taste
2 tsps coriander leaves , chopped finely
1 tablespoon cashewnuts, chopped

Method

Heat the ghee in a non stick pan and add the
ginger-garlic paste.
When it browns, add the cardamoms, cinammon,
jeera, cloves and onions.
Fry till the onions turn transparent.
Now add the peas, cashewnuts and the coriander
leaves and mix well.
Cook on low heat till the peas are cooked.
Mix in the cooked rice and heat through.
Eat when hot with a vegetable or meat side dish.

Vegetable Pulao

Ingredients

3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans,
carrots and green peas.
3 tsbp ghee(clarified butter)

Method

Grind together the 1/2 onion, coconut, garlic, ginger
and coriander in the blender, to make a smooth paste.
Keep aside.
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom.
When onions are browned properly, add the red chilli powder
and fry for 30-45 seconds.
Now add all the vegetables,including the cauliflower and
sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 15-20 minutes.
Keep sprinkling water periodically to speeden up the process,
but do not add excess water as it will ruin the pulao.
When the vegetables are done, transfer the vegeables to a
big mixing dish, add all the boiled rice, salt to taste
and the blended masala.
Mix thoroughly and then heat it either in a microwave or on
low heat on the cooking range.It is heated again to let
the salt spread across the dish.
Serve with Raita.

Gobi Manchurian

Ingredients

1 small Cauliflower, cut into flowerets
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot
find green onions, you can substitute with white,
ordinary onions)
1 1/2 teaspoon of garlic, chopped
2 tsp soya sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon chapati atta(wheat flour)
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Oil for deep frying the cauliflower
2 tablespoon oil for sauce

Method

In a large bowl,combine the chapati atta , rice flour,1/2 cup cornflour,baking powder, salt, soy sauce,
1 tablespoon garlic/ginger paste, 1 tsp chilli powder,
turmeric powder and 1 tablespoon green chilli paste.
Mix well with water, till you get the consistency of thin batter.
Dip the cauliflower flowerets in this batter and
deep fry in oil, drain and set aside.
In a open pan, add some oil and when it smokes
add the remaining garlic and ginger paste.
The minute it starts turning brown, add the chopped
onions and fry only till they start becoming translucent.
Now add the chopped garlic and green chilli paste
and fry for a minute.
Add the soy souce and stir for a minute.
Bring down the heat and then add the cornflour-water
paste and the red coloring.
The mixture will start to thicken......keep on stirring
on low heat and when the mixture turns thick enough,
add the chopped corainder leaves and stir for 20 seconds.
The leaves should not lose thier color.
Take this mixture from the heat and pour it onto the fried caulilower.
If you desire, you can add the cauliflower when the
mixture is in the pan itself in the last stage.
But this will turn the cauliflower soggy..
It all depends on how you like to eat the
Cauliflower manchurian...soft or crispy...

Mango Pachadi

Ingredients

1 large raw mango
1/2 cup coconut gratings, fresh
8 gren chillies, minced
A pinch of hing (asoefetida) dissolved in 2-3 tsp water
4 tsps salad oil
1/2 tsp red chilli powder
Salt to taste

For seasoning:

1/2 tsp mustard seeds
1 sprig curry leaves
1-2 tsp oil for seasoning

Method

Grate the mango and set aside.
Crush together the coconut, green chillies and salt.
Make the dressing by combining the green chillies,
salt, red chilli powder, salad oil and coconut.
Mix the dressing with the grated mango.
Season with mustard and curry leaves.

Puli Inji

Ingredients

2" piece of ginger
2 large balls of tamarind
12 cloves of garlic
3 red chillies
3 green chillies
1/2 tsp methi (fenugreek) seeds, roasted finely
1 tsp mustard seeds, for seasoning
1 tsp cumin seeds
A small piece of jaggery
Salt to taste

Method

Roast the cumin seeds lightly and powder to a fine paste
with the red chillies and half the fenugreek and garlic.
Chop the ginger, green chillies and remaining garlic.
Soak the tamarind in some hot water and extract the juice.
Put in the chopped ingredients and continue boiling.
In a pan, heat 3 tsp oil and add the mustard seeds and the
remaining fenugreek seeds.
When the mustard crackles, add the ground masala and fry
till the masala turns color.
Put in the chopped ingredients, jaggery, salt to taste and tamarind juice.
Bring to a boil and boil till the juice is thick.
Bottle when cool.

Should keep for about a week.

Hot Mango Chutney

Ingredients

3 large sweet mangoes, slightly ripened
1 tsp lemon rind, minced finely
1 tsp lemon juice
10 green chillies
1/2" piece ginger, minced finely
1 tsp cumin seeds
1/2 tsp saunf (fennel) seeds
1 tsp coriander seeds
1/4 tsp methi (fenugreek) seeds
1 tsp mustard seeds
A pinch of hing (asoefetida)
Salt to taste
6 tsp cooking oil

Method

Peel the mango and cut it into small chunks.
Heat about 2 tsp oil in a pan and fry the chunks
till they turn mushy.
Drain, mash well and set aside.
Roast the methi, saunf, cumin and coriander
seeds and crush coarsely using a mortar and pestle.
This is how powders are traditionally made.
But if you are of the impatient kind, go ahead
and use the coffee grinder but make sure
that the powder is a little coarse.
Set aside.
Heat the remaining oil and add the hing and mustard.
When the mustard crackles, add the ginger and
green chillies and fry for about 1-2 minutes.
Add the mango, powdered masala, salt to
taste, lime rinds and lime juice.
Bring to a boil on a low flame.
Remove from heat and let it cool to room temperature.
Store in an airtight container.
If boiled and cooled well, since no water is used in
making this dish, it should keep well for more than a week.
Store it in airtight containers in the fridge.

Sweet Mango Chutney

Ingredients

3 large mangoes, peeled and cut into chunks
(Use slightly ripened ones)
2 tsp sugar or jaggery
1 tsp lime juice
5 large dates, pitted
1 tsp cumin seeds, roasted
1/2 tsp coriander seeds, roasted
Salt to taste
2 tsp cooking oil

Method

Peel the mango and cut it into small chunks.
Heat about 2 tsp oil in a pan and fry the chunks
till they turn mushy.
Drain, mash well and set aside to cool.
Blend together the rest of the ingredients with
the mango without adding any water, to a smooth
paste.
Adjust salt if needed.
Remove from blender and store in an
airtight container.
This chutney keeps well for over a week
when properly stored in the fridge.

Bhindi Gojju

Ingredients

1 lb bhendi (okra), cut into thin rounds.
3 cups of buttermilk(or diluted yoghurt)
1 tsp mustard seeds
A small piece of ginger, crushed finely(optional)
3-4 green chillies chopped finely
1 sprig curry leaves
A pinch of hing
Salt to taste

Method

Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside.
Heat 2 tsp oil and add the mustard seeds, ginger, green chilles, curry leaves and the hing.
Fry till the mustard starts crackling.
Add the fried bhendi and stir for 2 minutes.
Take it from the fire.
Add the buttermilk and salt to taste(remember that the okra is already salted).Mix well.
Add some water if the gojju is too thick.
Eat with plain rice and dal.

Bittergourd Gojju

Ingredients

2 medium sized bittergourds
1 tsp mustard seeds
1 sprig curry leaves
1 onion, minced
3-4 garlic cloves minced
2 tsp red chilli powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp dhania powder
2 tsp sambhar powder
2 tsp shredded coconut
1 tsp methi(fenugreek) seeds, roasted and powdered
2 tsps white sesame seeds, roasted and powdered
2 tablespoon jagggery melted or 2 tsp sugar
Juice of a small ball of tamarind
A pinch of hing
Salt to taste

Method

Scrape the skin of the gourds till smooth and wash them.
Cut lengthwise and remove the seeds.
Cut them into large half-rounds.
Smear salt on them and place a heavy weight on them.
This method is used to reduce the bitterness of the vegetable.
Set aside for 1/2 hr.
Fry in 3 tsp oil till well browned.
Drain and set aside.
Heat about 3 tsp oil and add the mustard and curry leaves.
When the mustard crackles, add the minced onion and garlic.
Fry till done.
Now add all the raw dry powders and fry for 2 minutes.
Now add the shrdded coconut and keep frying for 2 more minutes.
Add the fenugreek and sesame powders and mix well.
Add the fried gourd, jaggery and tamarind.
Add salt to taste and enough water to cover the vegetable.
Bring to a boil and reduce heat.
Cook till the gavy thickens and you get a gojju consistency.
Remove from heat and add the hing.
Mix well and serve like a chutney with plain rice/dosa/chapati.

Pinapple Gojju

Ingredients

For masala:

2 tablespoons coconut
5-6 green chillies
4-5 red chillies
1/2 tsp methi seeds
1 tsp jeera
2 tsp coriander seeds
1 small bunch coriander leaves
1/2 tsp saunf
1 clove
2-3 peppercorns
1/2 can of chopped pineapple
1 tsp mustard seeds
1/2 sprig curry leaves
A pinch of hing (asoefetida)
1/2 tsp turmeric powder
1/2 tsp red chilli powder(optional)

Method

Fry all the masala ingredients in a little oil, drain and
blend into a smooth paste.Set aside.
Open a small can of cubed pineapple and drain the juice from the fruit.
Heat 4 tsp oil and add the mustard seeds.
When they crackle add crushed curry leaves and hing.
Immediately add turmeric and fry for half a minute.
Now add the fruit pieces and fry for 5 minutes.
Add the red chilli powder and fry.
Now add the ground paste and a little water.
Add salt to taste and take it from the fire when the mixture comes to a boil

Moolangi Chutney

Ingredients

1 1/2 cups of grated white radish
5-6 tbsp scraped fresh coconut
3 green chillies
1 tsp dalia (Hurugadle)
5-6 garlic flakes, crushed
3-4 peppercorns
1 small piece ginger
1 tsp tamarind juice
Salt to taste
1 tbsp cooking oil
1/2 tsp mustard seeds
1 sprig curry leaves

Method

Blend together the coconut, tamarind, peppercorns,
dalia, green chillies and the ginger.
When it's almost smooth in texture, add the garlic,
salt to taste and the grated radish.
Run the blender for about 3-4 secs.
The radish and garlic should be about a qarter
mashed up.
Remove from the blender and season with
mustard seeds and curry leaves.

Coriander Chutney

Ingredients

1 bunch coriander leaves
2-3 tbsp coconut
2 green chillies
2-3 dry red chillies, roasted
A small piece ginger
2-3 garlic flakes
1 small onion
Juice of 1/2 a lemon
Salt to taste

Method

Blend all the above to a smooth paste
adding a little water.
Can be refrigerated for about 1-2 days.

Coconut Chutney

Ingredients

2 cups of fresh coconut, shredded
10 dry red chillies
1 sprig curry leaves
A large pinch of hing (asoefetida)
1/2 tsp methi(fenugreek) seeds
2 tsp udad dhal
2 tsp channa dhal
1 small tomato
Salt to taste

Method

Heat some oil and add the dhals, curry leaves, hing, methi and red chillies.
Fry till done.
Add this to the coconut and tomato and blend into a smooth paste.
Add salt to taste.
Goes well with dosas, idli and plain rice.

Mint Chutney

Ingredients

1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chillies, chopped
1 tsp coconut(optional), shredded
2-3 tsp lemon juice
1 tsp cumin seeds or powder
1 tsp urad dhal
1 tsp channa dal
Salt to taste

Method

Fry all these in a little oil, one by one.
Blend to a smooth paste using a little water.

Tomato Chutney

Ingredients

2 medium tomatoes, choppped
1/2 tsp hing(asoefetida)
1 tsp mustard seeds
1/2 tsp methi(fenugreek) seeds
1 tablespoon coconut, shredded
3 tsp red chilli powder
1 tsp dhania (coriander) powder
1/2 tsp turmeric powder
1 very small ball of tamarind , de-seeded
1 small onion, minced finely
2 clovettes of garlic, minced finely
Salt to taste
3 tablespoons oil for frying

Method

Heat 1/2 the amount of oil and add the methi.
Fry for a minute and then add the tomatoes.
Fry till the tomatoes turn soft.
Blend this into a smooth paste, along with the tamarind and the coconut.
Set aside.

Heat the rest of the oil and add the chopped garlic and onion.
Fry till the onion turns translucent and the garlic browns.
Now add the spices(red chilli, turmeric and dhania) and fry for half a minute.
Add the blended paste, salt and hing and heat through.
Goes very well with plain rice or chapati.

Simla mirch sabzi

green peppers
oil
onions
ginger
garlic
coriander powder
turmeric
chili powder
tomatoes
garam masala

cut big pieces of peppers. In oil fry onions, add ginger and garlic. Add coriander powder, turmeric, garam masala, chili
powder and then add tomatoes. Then add peppers ,cover and cook.

Haaq

spinach
crushed fennel seeds (sounf)
ginger
heeng
dried red chilies
green chilies
dry roast the ginger and fennel seeds and remove. In oil sprinkle heeng and add red chilies and then green chilies. Add fennel seeds and ginger and fry. Add spinach and cook covered.

Dum Alu

potatoes
coriander seeds
cumin seeds
cloves
peppercorns
cardamom pods
oil
water
clili powder
kelonji (onion seeds)
coriander leaves
green chili
pinch of nutmeg powder
pinch of mace powder
cinnamon

Boil and fry potatoes till golden brown. Grind coriander seeds and cumin seeds and set aside. Then grind cloves,peppercorns and cardamom seeds and set aside. Fry everything in oil and then add water and potatoes till tender, then add the other things.

Badusha

Ingredients

2 cups bisquick, sour cream, 2 cups sugar, 1 cup water

Preparation

Make one thread consistency syrup with sugar and water.
Make a dough with bisquick and sour cream. Roll it into balls and flatten slightly. Score a circle on the patty with a knife or small cap.
Deep fry in crisco or oil on low fire till a med brown.
Dip in syrup by pushing it deep down, remove and set aside. Can place a walnut or pecan in the center immediately after dipping.

Venn pongal

Ingredients

2 cups rice 3/4 cup mung dal,
dry roasted to a golden brown cracked black peppercorns
1 1/2 tspns lightly crushed cumin, turmeric,
salt to taste. A good bunch curry leaves
a little chopped ginger
5-6 tbspns ghee/melted butter turned brown
bunch cashews

Preparation

Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semi- solid. When done remove from heat.
Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked
pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add the ginger. Mix well.

Erucheri

Ingredients

2 plaintanos
1 1/2 cups fresh coconut
crushed black pepper
turmeric, salt to taste.
mustard, 1 red chilli, urad dal, curry leaves, oil for seasoning

Preparation

Peel plaintanos and cut into small pieces after slitting lengthwise into quarters.
Cook with water well above level of veggies, salt turmeric and pepper added on low heat until plantanos get
really done. Takes about 25 mins or so. Grind half the fresh coconut and add to cooked plaintanos.
In a separate pan season with mustard, urad dal, curry leaves and fry remaining grated coconut until a reddish brown.

Pour this onto the plaintainos and ericheri is ready.

Pitlai

Ingredients

2 med bitter gourds ("karela")
3/4 can chickpeas
1/2 cup cooked toovar dal
3 green chillies slit
1 1/2 tspn tamarind paste
3-4 red dry chillies
2 tspns urad dal
1 1/2 tspn coriander seeds
1/2 cup grated coconut
few peppercorns
a little jaggery or sugar, turmeric, salt to taste
mustard seeds, curry leaves, oil for seasoning

Preparation

Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across.
In a little oil, saute cut bitter gourd and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let simmer
until bitter gourd are tender. Add chickpeas and jaggery/sugar.
While bitter gourd 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 cocunut paste into the bitter gourd-tamarind mixture. Add the dal. Mix well and reheat a till it begins to simmer. Take off stove.
Pour seasoning on top.