Ingredient:
250 gm ridge gourd, peeled and chopped
150 gm moong dal
1 Tbsp coconut oil
½ cup of grated coconut
1 tsp urad dal
2 dried red chillies
½ tsp cumin seeds
½ tsp ground pepper
A few sprigs of curry leaves
A pinch of asafoetida
Method:
Boil the ridge gourd separately in a small quantity of water with turmeric and salt.Pressure cook the dal separately.Fry red chillies and urad dal in coconut oil (small quantity) till they turn golden brown.Add the coconut, pepper, jeera and curry leaves and stir fry. Cool it down and grind it to a coarse paste.Bring all the ingredients together and stir fry (add water if required).Temper the mustard, urad dal, asafoetida and curry leaves in coconut oil and add it to the mixture.
250 gm ridge gourd, peeled and chopped
150 gm moong dal
1 Tbsp coconut oil
½ cup of grated coconut
1 tsp urad dal
2 dried red chillies
½ tsp cumin seeds
½ tsp ground pepper
A few sprigs of curry leaves
A pinch of asafoetida
Method:
Boil the ridge gourd separately in a small quantity of water with turmeric and salt.Pressure cook the dal separately.Fry red chillies and urad dal in coconut oil (small quantity) till they turn golden brown.Add the coconut, pepper, jeera and curry leaves and stir fry. Cool it down and grind it to a coarse paste.Bring all the ingredients together and stir fry (add water if required).Temper the mustard, urad dal, asafoetida and curry leaves in coconut oil and add it to the mixture.
