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HEEREKAYI TOOVE / RIDGE GOURD CURRY

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            Preparation time: 15 min,Cooking time: 35 min, Yield: Serves: 4-5

INGREDIENTS:

SI NO
CONTENTS
QUANTITY
1
RIDGE GOURD
2 CUPS
2
YELLOW MOON DAL
1 CUP
3
GREEN & RED   CHILLIES
1-2
4
MUSTARD SEEDS
1 TSP
5
ASAFOETIDA
1/8 TSP
6
CURRY LEAVES
FEW
7
CORIANDER LEAVES
1/4CUP
8
GRATED COCONUT
2 TBSP
9
CUMIN SEEDS
1 TSP
10
LEMON JUICE
2-3 TSP
11
TURMERIC POWDER
1/8 TSP
12
OIL
2 TSP
13
SALT
TO TASTE


METHOD:

·  1.Grind coconut, greenchillies, and cumin seeds adding little water into a fine   paste and keep it aside.
2. Pressure cooks yellow moong dal and chopped ridge gourd by adding turmeric powder and 2 cups of water for 3 whistles.
3.Heat the oil in a pan add mustard seeds when it splutters add cumin seeds, red chilli's,curry leaves,asafoetida fry on a low-medium heat till light brown.
·   4.Then add ground coconut paste to boiled moong dal.and cook for another 5min till aromatic.Stir occasionally.
.    5.Switch off the heat and add lemon juice to curry.it tastes good with rice    and chapatti.garnish with coriander leaves/cilantro and serve.

     TIPS:

I     If curry is too thick , add some amount of water to get desired consistency.

·    This curry is mild spicy,increase the quantity of chilli's if you want.





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