Ram's Pavakai Piltlai

Ingredients

Asafoetida 1 tsp
Black Pepper 1/2 tsp
Channa Dal 1 tsp
Coconut 3 tsp
Dhaniya 1 tsp
Jaggery 1tbsp
Karela 5
Oil 1 tbsp
Red Chilli 4
Salt
Tamarind 1 small lemon size
Toor Dal 1/4 cup
Turmeric Pd 1/4 tsp
Urad Dal 1 tsp

Method:

Soak the tamarind in 1/2 cup warm water

Wash and cut karela into small round pieces removing all seeds

Soak it in water for about 10 mins. Drain the water to avoid bitterness.

Add Jaggery to the tamarind water so it liquifies

Now cook karela that has been sitting for 10 mins in tamarind water. Add turmeric pd to it.

Fry Dhaniya, Channa Dal, Urad Dal, Red Chilli, Black Pepper, Asafoetida and coconut in oil for about 5 mins and grind them

Pressure cook Toor Dal while Karela is still boiling

Once Toor dal is done, add the dal and the ground mixture from step 6 to boiling karela

Boil till it becomes thick