Ingredients:

• 1/2 cup – tur dal
• 1.5 cups – water
• 1/2 tsp – Turmeric powder
• 1/4 tsp – oil
• 200 g – Snake gourd (poddele), peel off the outer gently and cut into 1/2 – inch cubes
• 1 small darbyasole (kudampuli)
• For Coconut paste:
• 1 cup – grated Coconut
• 3/4 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 2 tbsp – water
• For Seasoning:
• 1 tbsp – oil
• 1 tsp – Mustard Seeds
• 1/2 tsp – Urad Dal
• 1/2 tsp – Methi (fenugreek) seeds
• 6 Curry leaves

Method:

1. For dal:
2. Wash and clean dal. Soak in a pressure cooker for half an hour with turmeric powder, 1/2 tsp oil and 1.5 cups water and cook for 15 minutes or till done (reduce the heat to medium after 2 whistles and cook for 10 mins ). Allow the cooker to cool naturally.
3. For gashi:
4. In a wide bowl / non-stick pan, mix boiled dal, snake gourd pieces, salt to taste and 1 kudampuli.
5. Mix all the ingredients well. Cover with a lid and cook on low to medium heat for 15 mins or until 3/4 done and poddele pieces softens.
6. Add coconut paste, mix well and cook on a low heat for 8 – 10 mins ( Do not add extra water ).
7. For Seasoning:
8. Heat oil in a frying pan. Add mustard seeds.
9. When they splutter, add urad dal, methi and curry leaves. Saute for 2 – 3 mins until fragrant.
10. Pour the seasoning over poddele gashi and mix well. Serve with rice.
11. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya