INGREDIENTS:
Bottle gourd / Suraikai - 1
Toor dhal / Thuvaram
parupu - 1/2 Cup
Onion - 1 finely chopped
Tomato - 1 Finely chopped
Ginger garlic paste - 1 tsp
Red chilli powder - 3/4 Tsp
Coriander powder - 1 Tsp
Garam masala - 1 Tsp
Turmeric powder - 1/4 Tsp
Coriander leaves - 1 Tsp finely chopped
Salt - as needed
To temper:
Oil - 1 Tsp
Cumin seeds /
Zeera - 1/4 Tsp
Bay leaf - 1
HOW TO MAKE:
Peel bottle gourd and cut into pieces as shown in the fig.
Wash toor dhal and in a pressure cooker add the cut bottle gourd pieces and toor dhal. Add a 1 cup of water, add turmeric powder and pressure cook it. Allow 3 whistles. Mash well with whisk if needed.
Heat oil in a kadai splutter cumin seeds, add bay leaf. Add chopped onions and fry it well until turn into transparent. Add chopped tomatoes, red chilli powder, coriander powder and garam masala. Mix well and cook it for 5 more mins, the masala will turn into thick gravy.
At that time add the cooked dhal and bottle gourd and mix well. Add needed salt and allow to boil. If you want a thick gravy then add a corn flour mix before turn off the stove. Mix well without any lumps.
Garnish with chopped coriander leaves. Serve with hot roties, zeera rice.
TIPS:
Cabbage, beetroot, turnip, carrot, beans ridge gourd & potato can be used instead of bottle gourd.
Add 3 tsp of channa dhal with the toor dhal to make a dhal fry.
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