Pindimiriyam is a kind of soup made with a special masala. Normally pindimiriyam with any other vegetable like snake gourd, raw banana and potato follow the same way, but making with bitter gourd is a little bit different. The masala is same as in other pindimiriyam recipe but before adding bitter gourd we need to fry it and then add.

Ingredients:

Red Gram/Toor Dal/Kandi Pappu - 1 cup

Bitter Gourd - 2

Tamarind Pulp - 1/2 cup

Salt - to taste

Turmeric Powder - 1 tsp

Pindimiriyam Masala - 1 cup

For Tadka:

Ghee - 1 tbsp
Mustard Seeds - 1/2 tbsp
Cumin Seeds - 1/2 tbsp
Red Chillies - 2
Curry Leaves - 5 to 7

Pindimiriyam Masala:

Coriander seeds-3tbsp
Black gram-2tbsp
Bengal gram-2tbsp
Black pepper seeds-2tbsp
Red chillies-3 or 4
Dry Coconut-3tbsp
Asafoetida-a pinch
Oil-1/2tsp

Procedure for masala:

Heat oil in a kadai. Add all the spices and roast all of them except dry coconut. Roast them till they turn brown. Keep them a side. Roast dry coconut separately till it also turns brown.Make a fine paste of it.

Procedure:

Cut bitter gourd into rounds and medium sized.
Heat oil in a pan and fry them till they turn into brown colour. These bitter gourd will have bitter taste.
To lessen the bitterness add 1 laddle full of buttermilk or curd.
Add salt and turmeric powder and allow this to cook for a while. This will soften them. Fry them till become crisp.
Pressure cook toor dal/red gram.
Take a thick bottomed vessel, pour tamarind pulp, add salt and turmeric powder. Allow this to boil for a while. Add the grounded pindimiriyam masala.
Allow it to boil for 3 to 5 more minutes.
Add boiled toor dal/red gram/kandi pappu to it and allow this to boil.
Lastly add fried bitter gourd and allow it to boil.
Allow this to boil it to the optimum but do not burn and mix with the laddle in between.
Boil it n the low flame only.
Heat ghee in a pan. Add ingredients under 'for tadka'. When they crackle add it to the boiling pindimiriyam.
Hot and fumy pindimiriyam is ready to serve. Serve it with rice and papad.