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How To make Pitlai

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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 Slit karela into four quarters and cut 1/2 inch thick pieces across. In a little oil, saut

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