Ingredients:
2 medium sized Ridge Gourd / Heerekayi
3 - 4 tsp Grated Coconut
1/4 - 1/2 tsp Chilly powder
Pinch of Turmeric powder
Small grape sized Jaggary
Salt to taste
1/2 tsp Black Gram Seeds
1/4 tsp Mustard Seeds
4 - 5 Curry leaves
1 tsp Oil
Recipe:
Remove the outer skin of ridge gourd and chop it into longer thin pieces(1 inch sized) as shown in the picture below.
Put mustard seeds, blackgram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped ridge gourd and fry them for few seconds. Add 1/4 cup of water, chilly powder, turmeric powder, jaggary and cook them well by covering a lid. Add grated coconut into mixer for about 1 min by adding little amount of water and keep it aside. Once the water content is almost dried, add ground coconut to palya and mix it well. Keep the palya in low flame for about 2 mins. It goes well with Rice, Chapathis and Rotti.
2 medium sized Ridge Gourd / Heerekayi
3 - 4 tsp Grated Coconut
1/4 - 1/2 tsp Chilly powder
Pinch of Turmeric powder
Small grape sized Jaggary
Salt to taste
1/2 tsp Black Gram Seeds
1/4 tsp Mustard Seeds
4 - 5 Curry leaves
1 tsp Oil
Recipe:
Remove the outer skin of ridge gourd and chop it into longer thin pieces(1 inch sized) as shown in the picture below.
Put mustard seeds, blackgram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped ridge gourd and fry them for few seconds. Add 1/4 cup of water, chilly powder, turmeric powder, jaggary and cook them well by covering a lid. Add grated coconut into mixer for about 1 min by adding little amount of water and keep it aside. Once the water content is almost dried, add ground coconut to palya and mix it well. Keep the palya in low flame for about 2 mins. It goes well with Rice, Chapathis and Rotti. 
No comments:
Post a Comment