Serving:3 |Type: Vegeterian gravy
Ingredients:
| Bottlegaurd | -1 ½ cups (cubed) |
| Moong dhal | -1/4 cup (boiled) |
| Green chili | -4 |
| Onion | -1 big |
| Cumin | -1 tsp |
| Turmeric | -1/4 tsp |
| Coconut milk | -1 cup (thick) |
| Water | -2 cups |
| Salt | -to taste |
Seasoning:
| Coconut oil | -1 tbsp |
| Mustard | -1/2 tsp |
| Urd dhal | -1/2 tsp |
| Onion | -2tbsp (chopped) |
| Red chili | -1 |
| Curry leaves | -few |
Method:
- In the vessal add cooked dhal and water, keep it in the stove.
- Then add the bottleguard, onion, chili, turmeric, salt and 2 tsp of coconut milk.
- Boil it until all the vegetables are soft.
- Take another pan heat the coconut oil, add mustard, uard dhal, chili and curry leaves.
- Let it fry, then add onion and sauté for 1 minute then add it into the gravy.
- To the gravy add rest of the coconut milk and boil it for 1-2 minutes. Add ¼ tsp of sugar.
- Garnish with coriander leaves.
Caution: Do not boil the sodhi for too long after adding rest of the coconut milk, the mixture will curdle.
Note:
- Instead of pasi paruppu (Moong dhal) you can add one mashed potato.
- You can add any vegetable as you like.
- You can eat with rice, pula, appam or idiyappam.
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