Pitla - South Indian Bittergourd curry

There are two types of bitter gourd available in the market - one is dark green and small but very bitter; the second is much lighter in color and quite large and not so bitter.

In our home, we use the light colored one . 

When using the small green variety, slice the gourd into thin slices and knead in 1 tbsp of salt and (optional) 1 tbsp of lime juice.

Sqeeze out the juice after 10 minute and use this gourd in the recipe.

Bittergourd - 1 , deseeded and cut into thin slices (about 4 teacups)
Tamarind - 1 lemon sized ball soaked in water and 4 cups of pulp removed
Tur dal - 1/2 cup
Coconut - 1 cup
Channa dal (kadala parippu) - 2 tbsp
Red chilli - 6 (more or less according to your requirements) + 1 extra
Salt 
Turmeric powder -1/2 tsp
Asafoetida - 1 tsp
Oil - 3 tbsp
Mustard - 1/2 tbsp
Curry leaf - 10
Jaggery - 1 tbsp

Pressure cook the Tur dal, mash well and keep aside.

Heat 1 tsp of oil in a kadai and fry the channa dal and red chilli till dal turns red.

Grind this with the coconut and keep aside.

Heat rest of the oil, splutter mustard, 1 broken red chilli and 5 curry leaves.
Into this add the Bitter gourd and cook on medium flame until golden brown.

Take out the pulp from the tamarind.

Add the salt, turmeric powder ,asafoetida and Jaggery to this.

Then add the lightly fried bitter gourd.

Cook covered on a low flame for 5-10 minutes.
Then add the Tur dal.

After 5 minutes of simmering, add the ground mixture.

Boil and simmer for about 5 minutes and garnish with rest of the curry leaf.

Your Pitla is ready!!