Bitter Gourd Pitlay(stew)

My mom is an awesome cook. She infused a love for vegetables in us by making food interesting. She used to make these lovely stews, we call them kootu with different vegetables. I learned Tamil Nadu, specifically Tanjore cooking from my mom when I was a teenager. The other day she made this divine pitlay with bitter gourd(bitter squash).  I have to share this on my blog.

Ingredients:
2 bitter squash
1/2 C tamarind extract
1 t sambar powder
1/4 t turmeric powder
1/2 t salt
1/2 C cooked chickpeas
1/2 C cooked toor dal
For masala:
2 t coriander seeds
1 t  channa dal
5 red chili
1 t  grated coconut(optional)
For seasoning:
mustard, urad dal, red chili, curry leaves, and asafoetida
1 t coconut oil

Method:
1. Wash the vegetable, peel the scales, remove the seeds and dice. Place the vegetables in a medium bowl. Add 2 tablespoons of tamarind extract, and 1/4 teaspoon salt, mix and set aside for 10 minutes.

2. Drain the water by gently squeezing out the bitter squash. Mix the remaining tamarind, sambar powder,1/4 teaspoon turmeric powder, and 1/2 teaspoon salt to the vegetable. Pressure cook the vegetable for 20 minutes.
3. Meanwhile, roast the ingredients for masala in 1/2 teaspoon oil. Allow it to cool and powder it in a blender. Keep aside.

4. Mix the cooked vegetable, dal and chickpeas in a 2 quart saucepan. Add salt as required. Add 2 teaspoon of the ground masala. Bring it to a boil. Add 1/2 teaspoon of brown sugar if the pitlay is too bitter. Remove from the stove.
5. Season the mustard seeds, urad dal, curry leaves and asafoetida in coconut oil. Garnish the pitlay with the seasoning.  Serve hot over plain white rice.