Ingredients:

• Ash Gourd, cut into cubes – 2 cups
• Boiled Toor Dal – 3/4 cup
• Grated Coconut – 1/3 cup
• Fried Red Chillies – 3 to 4
• Tamarind Paste – 1 tsp
• Powdered Jaggery or Gur or Brown sugar – 1 tbsp
• Jeera – 1 tsp
• Urad – 3/4 tsp
• Turmeric – 1/2 tsp
• Mustard seeds, a pinch of Hing and Curry leaves for the tadka
• Vegetable Oil – 2 tsp
• Salt to taste

Method:

1. Boil the gourd pieces in a little water with a little salt and turmeric.
2. When the vegetable is almost cooked, add the boiled dal to it and simmer.
3. Grind the chillies, tamarind and gur with a little water to a fine paste.
4. Then add the urad dal and jeera, and grind for a few seconds.
5. At the end, add the grated coconut and run the mixie for a few seconds. The coconut gratings should not be too fine.
6. Add this mixture to the vegetable-dal mixture and bring to a boil and turn off the heat.
7. Heat the oil in a pan, add the mustard seeds.
8. When they begin to splutter, add the hing and curry leaves. Pour it over the huli.
9. Serve with rice or idlis.

Recipe courtesy of Sify Bawarchi