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Wednesday, August 18, 2010

Ridge Gourd With Moong Dal


Beerakaya Pesarpappu Kura
















Ingredients :

Ridge Gourd 1/2 kg
Moong Dal 1/2 cup
Onion(chopped) 1/2 cup
Green Chilly 6
Tomato 1 medium size
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 5
Ginger Garlic Paste 1/4 tsp
Turmeric Powder 1/4 tsp
Oil 1 tbsp
Salt asper taste
Coriander Leaves few sprigs

Preparation :

Peel the skin of ridge gourd, wash and cut in to 1/2 inch size pieces.
Chop onion, green chilly and tomato.
Wash and soak moong dal in water.

Heat oil in a vessel, add mustard seeds, cumin seeds after spluttering
add soaked moong dal and stir it for a min.

Then add curry leaves, chopped onion, ginger garlic paste and turmeric
powder, mix it well and let the onion done.
Then add ridge gourd pieces, salt and mix it well.

Put the lid and cook on med-low flame, after 5- 10 mins water forms
in the curry, it should be cooked till the moong dal is cooked 3/4
(remains separate).
Now Garnish with coriander leaves and serve it with chapati, rice...etc.

It makes roughly 3- 4 servings.
It takes approx 20- 25 mins to prepare.


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