Tita Kerela Pitika

1. 1
   prep · ~1 min

   Wash and dry the bitter gourd.

   Rinse the bitter gourds under cold water and pat them completely dry with a kitchen towel.

2. 2
   roast · ~12 min

   Char-roast the bitter gourd.

   1.Place the bitter gourds directly on an open gas flame using tongs.

   2.Roast, turning every minute, until the skin chars evenly and the flesh softens (10-12 min).

   3.Transfer to a plate and let them cool slightly (5 min).

   TIPA grill pan or broiler works if you don't have a gas flame; the skin must blister and darken for that signature smoky flavor.
3. 3
   prep · ~5 min

   Peel and mash the roasted bitter gourd.

   1.Once cool enough to handle, gently scrape off the charred skin with a spoon or the back of a knife.

   2.Chop the roasted flesh finely, then mash it with a fork or pound it lightly in a mortar and pestle until it breaks down into a coarse pulp.

   TIPDon't rinse the roasted gourds — rinsing strips away the smoky flavour you just built.
4. 4
   mix · ~2 min

   Combine all ingredients.

   1.In a mixing bowl, add the mashed bitter gourd, chopped onion, and green chilies.

   2.Drizzle with mustard oil, sprinkle salt, and toss well until evenly combined.

   3.Fold in the chopped coriander, reserving a pinch for garnish.
5. 5
   serve · ~5 min

   Serve at room temperature with steamed rice.

   Transfer to a serving bowl, garnish with remaining coriander, and set aside for 5 minutes so the flavours can settle.

   TIPTita Kerela Pitika tastes best after resting for 10-15 minutes, which helps the pungent mustard oil mellow into the bitter gourd.

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