Servings : 3
Ingredients:
Content
|
Quantity
|
Comment
|
Ridge gourd / heerekai
|
1 medium
|
Chopped
|
Moong dal / hesarubele
|
¼ cup
|
Pressure cooked for 2-3 whistles
|
Coconut
|
½ cup
|
|
Green chilly
|
1 big
|
|
Salt
|
To taste
|
|
Sugar
|
A pinch
|
|
Poppy seeds / gasa gase
|
1 tsp
|
|
Fried channa dal / hurigadale
|
1 tsp
|
|
Coriander leaves
|
2-3 tbsp
|
|
Water
|
½ cup
|
|
Mustard seeds
|
1 tsp
|
|
Jeera
|
1 tsp
|
|
Dried red chilies
|
2-3
|
Broken
|
Turmeric
|
A pinch
|
|
Ginger
|
1 inch piece
|
|
Curry leaves
|
1 sprig
|
|
Oil
|
2 tbsp
|
Method:
Heat oil in a pan. Add mustard seeds. Once they start popping, add jeera, curry leaves, dry red chilies and saute for a minute.
Add the chopped ridge gourd, turmeric, 4 tbsp of water and mix. Cook covered till soft.
Grind coconut, poppy seeds, coriander leaves, salt, sugar, green chilly, ginger, fried channa dal with water.
Once the ridge gourd is cooked, add the ground masala, water, and cooked dal and mix.
Adjust salt and bring it to a boil and simmer till the raw smell is gone.
Serve hot with rice and ghee.
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