Monday, December 29, 2008
Ingredients
1 ridge gourd (2 to 3 cups) / Beerakaya (chopped by peeling the edges)
1 cup Toor Dal
1 medium sized tomato chopped
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
pinch of asafoetida
3 to 4 green chillies
2 to 3 cloves crushed garlic (optional)
1/2 cup onion chopped
curry leaves (optional)
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
salt to taste
Method
1) Wash the Toor Dal nicely and soak in 3 cups of water for 20 to 30mins and pressure cook along with the Ridge gourd and tomato
2) Heat oil, add mustad, cumin seeds. Once they crack, add asafotida, green chillies, garlic, curry leaves, turmeric powder fry for 30 seconds and then add onions and fry until onions turn brown and add coriander powder.
3) Mash the cooked ingredients lightly and add them to the above mix and adjust salt to taste.
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