Snack Gourd Kootu Curry

1 INGREDIENTS


Snake gourd (alternatives: 1 lb, brinjal, cabbage, cauliflower etc.) 1
Moong dhal 4 oz
Grated coconut 1/2
Cumin seeds 1 tsp
Green chilies 4
1 sprig bay leaf or curry patta
Dry red chili (broken into small bits) 1
Mustard seeds 1 tsp
Ghee or oil 1 tsp
Turmeric powder 1 pinch
Salt per taste

2 COOKING DIRECTIONS


Boil dhal with the turmeric in 1-pint water till very soft.
Cut snakes gourd into fine ½ inch squares, put to boil in a little water, adding a pinch of turmeric to this also.
When half-cooked, add salt.
Then mix in the cooked dhal and leave to simmer.
Grind the coconut, cumin seeds and green chilies to a fine paste and mix it with the dhal and vegetables.
After it has boiled for 5-10 minutes, remove from heat and add bay leaves.
Heat 1 tsp ghee or oil in a frying-pan, when smoking hot add the red chilli bits and mustard seeds and fry till the mustard starts to sputter. Remove and pour it over the vegetable.
Serve with rice or chappatis.