Pudalankai kootu/ Snakegourd coconut gravy

Ingredients:

Snakegourd – 1/4kg

Onion -2 medium size

Garlic pods -8

Tomato – 1medium size

Cooked toordal – 4tbsp

Salt – As required

Coriander leaves – for garnishing

Grind to paste:

Coconut – 3tbsp

Poppy Seeds – 1tsp( khus khus )

Funnel seeds – 1/2tsp

Seasoning:

Mustard seeds – 1tsp

Cumin seeds – 1tsp

Split uraddal – 1/2tsp

Curry leaves – 1sprig

Oil – 1tsp

Procedure:

Take a wide base kadai, boil half glass of water and add

finely chopped snakeguard, finely chopped onions, garlic

pods and salt.

Allow the veggie to get cooked (takes 2 to 3 minutes).

Add groundpaste and mix well.

Add chopped tomatoes and cooked toordal , mix well and

allow to boil until the raw smell goes off.

Switch off the flame. Heat 1tsp oil in a kadai, splutter mustard seeds, cumin seeds, split uraddal and curry leaves.

Once the dal turns brown, switch off the flame and add the

Seasoning to the coconut gravy.

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Serve with Hot Steamed Rice and any Spicy curry.