Ingredients:

• 75g – split mung dal without skin, dry fried and soaked in water for 15 min.
• 250g – snake gourd, lightly scraped and cut into small pieces (discard seeds)
• Salt
• 2 tsp – oil
• 1/2 tsp – cumin/jeera
• 6 to 8 Curry leaves
• 1 tsp – chopped, coriander
• 1 tsp – Red Chilli powder
• 1 red chilli, broken into pieces
• 5 Garlic cloves, crushed roughly
• 1 tbsp – desiccated Coconut powder
• Asafetida/hing a pinch (optional)
• Turmeric powder/haldi, a pinch
• 1/4 tsp – Mustard Seeds

Method:

1. Mix snake gourd pieces, drained mung dal, salt and haldi in a microwave safe bowl with a little water.
2. Micro high for 6 mins, stirring once after every 2 mins.
3. Take oil in another microwave safe bowl, add mustard, jeera, red chilli, hing and curry leaves.
4. Micro high for 1.5 mins, add red chilli powder to hot tempering, mix well.
5. Add this to the first bowl, mix well and micro high for 1 min.
6. Add chopped coriander and coconut powder, mix well and remove.

Recipe courtesy of Uma Devi Ramachandra