- Squash/bottle gourd/ash gourd - 2 cups (I used 1 medium sized)
- Toor dal - 1 cup soaked
- Tomato - 1 chopped
- green chillies - 5 slit
- Onion - 1 chopped
- shallots - 2 sliced fine
- Curry leaves - 2 springs
- Dry red chillies - 2
- turmeric powder - 1/2 tsp
- Mustard seeds - 1/2 tsp
- coconut - 1/2 cup
- cumin seeds - 1/4 tsp
- Oil - 2 tsp
grind the coconut and cumin seeds with turmeric powder to a fine paste and keep aside.
Add the cut squash, dal,tomato,onion,green chillies and salt to taste in a pressure cooker with 2 cups of water and cook for 2 whistles .
Turn the flame off and let the cooker cool .
Open the cooker and place back on stove and add in the ground coconut mixture and stir well.
Heat oil in a frying pan and add mustard seeds .
After it pops add the sliced shallots , curry leaves and dry red chillies and fry until brown.
Add this seasoning to the curry.