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:

1. Wash, clean and cook the cow peas and bottle gourd separately.
2. Make sure both are not overcooked.
3. Grind the coconut along with the shallots, green chilli, ginger, turmeric powder and cumin seeds to a coarse paste without adding much water.
4. Mix cow peas and bottle gourd and add the ground coconut paste along with salt.
5. Bring the mixture to a boil and switch off.
6. In another pan, when the oil gets hot, add the mustard seeds.
7. When it starts to splutter, add the curry leaves and shallots and saute till the shallots turn slightly brown.
8. Turn off the heat and pour on top of the gourd-cow peas mixture and mix well.
9. Recipe Courtesy: Mareena’s Recipe Collections