Sunday, October 25, 2009

Fuzzy Squash and dal curry


Ingredients:
  1. Squash/bottle gourd/ash gourd - 2 cups (I used 1 medium sized)
  2. Toor dal - 1 cup soaked
  3. Tomato - 1 chopped
  4. green chillies - 5 slit
  5. Onion - 1 chopped
  6. shallots - 2 sliced fine
  7. Curry leaves - 2 springs
  8. Dry red chillies - 2
  9. turmeric powder - 1/2 tsp
  10. Mustard seeds - 1/2 tsp
  11. coconut - 1/2 cup
  12. cumin seeds - 1/4 tsp
  13. Oil - 2 tsp

Method:
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.

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