Ingredients:
• 1 cup – bottle gourd, peeled and cubed
• 1/2 cup – cow peas
• 1/2 cup -grated Coconut
• 1 – Green chilli
• 2 – Shallots
• Ginger – a slice
• 1/4 tsp – Cumin seeds
• 1/4 tsp -turmeric powder
• Salt to taste
• For tempering:
• 2 tsp – oil
• 1/2 tsp -mustard seeds
• 2 – thinly sliced Shallots
• Curry leaves – a few
Method:
- Wash, clean and cook the cow peas and bottle gourd separately.
- Make sure both are not overcooked.
- Grind the coconut along with the shallots, green chilli, ginger, turmeric powder and cumin seeds to a coarse paste without adding much water.
- Mix cow peas and bottle gourd and add the ground coconut paste along with salt.
- Bring the mixture to a boil and switch off.
- In another pan, when the oil gets hot, add the mustard seeds.
- When it starts to splutter, add the curry leaves and shallots and saute till the shallots turn slightly brown.
- Turn off the heat and pour on top of the gourd-cow peas mixture and mix well.
- Recipe Courtesy: Mareena’s Recipe Collections