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2 Jan 2014

Ridge gourd and moong dal curry / heerekai tovve















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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