Ingredient:
Ridge Gourd peeled 250 grams
1 cup Skinless Split Green Gram soaked
2 tbsp Oil
Onions 2 medium
1 tsp Cumin seeds
½ tsp Mustard seeds
Asafoetida a pinch
Salt to taste
2 tbsp Coriander powder
¼ tsp Turmeric powder
1 tbsp Garam masala powder
1 ½ tbsp Red chilli powder
2 Green chillies halved
1 tsp Ginger paste
Method:
Heat oil in a pressure cooker. Slice onions.
Add cumin seeds, mustard seeds and onions to the oil in the cooker and sauté. Add asafoetida and moong dal and mix.
Cut turai into big cubes and add. Add salt, coriander powder, turmeric powder, garam masala powder, red chilli powder, green chillies and mix well.
Add 2 tbsps water and mix well. Add ginger paste and mix.
Cover the cooker and cook under pressure till 1 whistle is given out. Switch off heat and let the mixture remain in the cooker for 10 minutes.
Serve hot with chapatti.
Ridge Gourd peeled 250 grams
1 cup Skinless Split Green Gram soaked
2 tbsp Oil
Onions 2 medium
1 tsp Cumin seeds
½ tsp Mustard seeds
Asafoetida a pinch
Salt to taste
2 tbsp Coriander powder
¼ tsp Turmeric powder
1 tbsp Garam masala powder
1 ½ tbsp Red chilli powder
2 Green chillies halved
1 tsp Ginger paste
Method:
Heat oil in a pressure cooker. Slice onions.
Add cumin seeds, mustard seeds and onions to the oil in the cooker and sauté. Add asafoetida and moong dal and mix.
Cut turai into big cubes and add. Add salt, coriander powder, turmeric powder, garam masala powder, red chilli powder, green chillies and mix well.
Add 2 tbsps water and mix well. Add ginger paste and mix.
Cover the cooker and cook under pressure till 1 whistle is given out. Switch off heat and let the mixture remain in the cooker for 10 minutes.
Serve hot with chapatti.
