Pitla

This is a Tanjore Maharashtrian speciality. It can be prepared with any one of the vegetables listed, or a combination of all of them.

Makes about 8 servings.

Ingredients

Vegetable of choice : About half a cup each of Green beans, Bitter gourd (Karela, hagalkai), Snake gourd (Padvalkai), Elephant yam (Suvarna gadde, suran)
Peanuts : 2 tablespoons
Tamarind Paste : 1 teaspoon
Toor Dal : ½ cup
Pitla Pudi : 1 teaspoon
Mustard seeds (Rai, Sasve) : 1 teaspoon
Asafoetida (Hing) : ¼ teaspoon
Vegetable Oil : 2 tablespoons
Salt to taste :

Directions

Cook the toor dal in a pressure cooker.
Cut the vegetables and boil them well along with the peanuts.
Add salt, tamarind paste and pitla pudi.
Allow it to cook for 5 minutes.
Add the dal and cook for another 5 minutes.
In a pan, heat about 2 tablespoons of oil. Add mustard.
After the mustard pops, add asafoetida.
Add the seasoning to the Pitla.

Recipe Credit : Shanta Rao