Ingredients
Snake Gourd - 2 nos or 2 cups (cut to think 1" slices)
Mung daal - 1/4 cup
Small onions - 8-10 nos (sliced)
Dry red chilli - 2-3 nos
Mustard - 1/4 tsp
Cumin seeds - 1/4 tsp
Black peppercorns - 6-8 nos (crushed)
Urad daal - 1/4 tsp
Curry leaves - 5-6
Asafoetida
Turmeric powder
Grated seeds - 1 cup
Cumin powder - 1/2 tsp
Green chilies - 3 nos
Oil
Snake Gourd - 2 nos or 2 cups (cut to think 1" slices)
Mung daal - 1/4 cup
Small onions - 8-10 nos (sliced)
Dry red chilli - 2-3 nos
Mustard - 1/4 tsp
Cumin seeds - 1/4 tsp
Black peppercorns - 6-8 nos (crushed)
Urad daal - 1/4 tsp
Curry leaves - 5-6
Asafoetida
Turmeric powder
Grated seeds - 1 cup
Cumin powder - 1/2 tsp
Green chilies - 3 nos
Oil
Method of preparation
- Grind grated coconuts, 1/2 tsp of cumin seeds and green chillis. Keep ground masala aside
- Heat oil in a pressure cooker. Add dry red chilli, mustard seeds, cumin seeds, urad, black pepper and curry leaves. Fry until golden brown
- Add finely chopped shallots and asafoetida. Roast for a couple of mins
- Add mung dal, turmeric powder and 1 cup of water. Pressure cook for 4 whistles
- Add ground masala and snake gourd. Cook until snake gourd is cooked. The final dish should not be watery
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