HEEREKAYI TOOVE / RIDGE GOURD CURRY

            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.