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

Chilli Fish Fry (Sig)

Ingredients

1 lb white fish cut into medium sized cubes
1 tsp red chili powder
1 tbsp light soy sauce
salt to taste
1/2 cup thinly sliced shallots
2 tbsp thinly sliced garlic
5 green chilies, quartered lengthwise
A bunch of curry leaves
1tbsp oil.

Method

Marinate the fish pieces in a mixture of red chili powder, salt and soy sauce for 15 minutes.
In a non-stick pan, add some oil and saute the fish pieces till brown on all sides. Remove and keep aside.
Add a little more oil if the pan is too dry. When it is hot, add the shallots, garlic and green chilies to the same pan. Saute till the shallots and chilies are soft. Add the curry leaves and fish pieces and mix well, be careful not to break the fish pieces. Cook on medium high heat for 3-4 minutes stirring carefully, till everything starts to brown a little bit. Just don’t break the fish pieces. Serve warm.