Ingredients:
3 medium sized Bolu Darale / Bolu Peere / Luffa Gourd
3 - 4 tsp Grated Coconut
1/4 - 1/2 tsp Chilly powder
Big Pinch of Turmeric powder
Grape sized Jaggery
Salt to taste
3/4 tsp Black Gram Seeds
1/2 tsp Mustard Seeds
1 strand Curry leaves
1 - 2 tsp Oil
Recipe:
Peel the skin of sponge gourd and chop it into longer thin pieces(1 inch sized) as shown in the picture below.
Put mustard seeds, black gram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves and fry for few seconds.
Add turmeric powder, chopped sponge gourd, chilly powder, jaggery salt and mix them well.
Sprinkle few drops of water 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.
3 medium sized Bolu Darale / Bolu Peere / Luffa Gourd
3 - 4 tsp Grated Coconut
1/4 - 1/2 tsp Chilly powder
Big Pinch of Turmeric powder
Grape sized Jaggery
Salt to taste
3/4 tsp Black Gram Seeds
1/2 tsp Mustard Seeds
1 strand Curry leaves
1 - 2 tsp Oil
Recipe:
Peel the skin of sponge gourd and chop it into longer thin pieces(1 inch sized) as shown in the picture below.
Put mustard seeds, black gram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves and fry for few seconds.
Add turmeric powder, chopped sponge gourd, chilly powder, jaggery salt and mix them well.
Sprinkle few drops of water 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.
