- 1 Bottle gourd
- 1/2 cup Freshly grated Coconut
- 1/4 cup Moong dhuli / husked green gram
- 2 tbsp Chana dal/split chickpeas
- 1 tsp Cumin seeds
- 2 green chillies
- 2 dried red chillies
- 1 tsp Mustard seeds
- 1/4 tsp Turmeric Powder
- 1 tbsp White lentil/urad dal
- 2 tbsp Coconut Oil
- Salt to taste
- 1 sprig curry leaves
Clean husked green gram and split chickpeas in water few times. Drain the water. Pressure cook with 1 cup of water.
Chop bottle gourd into small pieces. You can pressure cook it with 1/4 cup of water too or boil in pan till vegetables are soft and cooked.
Grind coconut with green chillies and cumin seeds with little water to make a paste
Add Cooked vegetables, lentils and coconut paste in a sauce pan. Mix well and adjust the consistency by adding a little water. This curry is thick. So, do not add too much of water.
Heat the sauce pan, add turmeric powder, mix and let the curry simmer for few minutes.
Add salt to taste and mix well and remove from flame.
Heat oil in a small frying pan. Add mustard seeds and white lentil.
Once mustard seeds crackle, add red chillies and curry leaves.
Add this tempering over the curry and serve.