Name: Pitlai
Ingredients: 2 md Bitter gourds (karela); 3/4 cn Chickpeas; 1/2 c Cooked toovar dal; 3 Green chillies slit; 1 1/2 ts Tamarind paste; 3 Red dry chillies; 2 ts Urad dal; 1 1/2 ts Coriander seeds; 1/2 c Grated coconut; Peppercorns; 1/2 ts Jaggery or sugar; Turmeric; to taste; Salt; to taste; Mustard seeds (seasoning); Curry leaves; seasoning; Oil; seasoning

The Lord very frequently addresses us in the character of a husband… As He performs all the offices of a true and faithful husband, so He stipulates for love and conjugal chastity from us; that is, that we do not prostitute our souls to Satan… Therefore, as the purer and chaster the husband is, the more grievously is he offended when he sees his wife inclining to a rival; so the Lord, who has betrothed us to Himself in truth, declares that He burns with the hottest jealousy whenever, neglecting the purity of His holy marriage, we defile ourselves with abominable lusts, and especially when the worship of His Deity, which ought to have been most carefully kept unimpaired, is transferred to another, or adulterated with some superstition; since, in this way, we not only violate our plighted troth, but defile the nuptial couch, by giving access to adulterers.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Indian	4	Servings

INGREDIENTS

2	md	Bitter gourds (karela)
3/4	cn	Chickpeas
1/2	c	Cooked toovar dal
3		Green chillies slit
1 1/2	ts	Tamarind paste
3		Red dry chillies
2	ts	Urad dal
1 1/2	ts	Coriander seeds
1/2	c	Grated coconut
		Peppercorns
1/2	ts	Jaggery or sugar
		Turmeric; to taste
		Salt; to taste
		Mustard seeds (seasoning)
		Curry leaves; seasoning
		Oil; seasoning

INSTRUCTIONS

Slit karela into four quarters and cut 1/2 inch thick pieces across. In a
little oil, saut. cut karelas and green chillies. Add 2 cups water,
tamarind, turmeric and salt. Let simmer until karelas are tender. Add
chickpeas and jaggery/sugar. While karelas 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
coconut paste into the karela-tamarind mixture. Add the dal. Mix well and
reheat a till it begins to simmer. Take off stove. Pour seasoning on top.
U15297@uicvm.bitnet (Shyamala Parameswaran)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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