Pitlai

1. Slit karela into four quarters and cut 1/2 inch thick pieces across.
2. In a little oil, saut‚ cut karelas and green chillies.
3. Add 2 cups water, tamarind, turmeric and salt.
4. Let simmer until karelas are tender.
5. Add chickpeas and jaggery/sugar.
6. While karelas are cooking, in another pan sprinkle a little oil and fry coriander seeds, urad dal, red chillies and peppercorns until well roasted.
7. Add coconut, stir a min or two and then grind in a blender.
8. Add a little tomato paste if handy for color.
9. Blend in coconut paste into the karela-tamarind mixture.
10. Add the dal. Mixi well and reheat a till it begins to simmer.
11. Take off stove.
12. Pour seasoning on top.