Ginger & Curry Leaves Thogayal & Pavakkai PitlaiI I Satvik Lunch I No Onion No Garlic

this lunch is ideal for this maharaja period. It is satvik and healthy too. The menu is Bittergourd gravy known as Pitlai and Curry lives and Ginger Thogayal which is a kind of chatty which is mixed with rice and eaten Ingredients Ginger Curry Leaves Thogayal Oil 1tsp Urad dal 2Tbsp Dry red chilli 3 Ginger 1"piece Tamarind gooseberry size piece Curry Leaves 2 cups Salt Pavakai Pitlai Oil 3tbsp Coriander seeds 2tbsp Hing/asafoetida Urad dal 1Tbsp Chana dal 1Tbsp Methi sees 1/4 tsp Black pepper 1 tsp Dry red chilli 3 Grated Coconut 1/4 cup heaped Bitter gourd 1/4 kg Tamarind Lemon size Groundnut 2 Tbsp Turmeric powder Salt to taste Mustard seeds Dry red chilli 1 curry leaves a few #SatvikLunch#NoOnionNoGarlic#GitasKitchen