Bolu Darale(Bolu Peere / Luffa Gourd / Sponge Gourd) Palya

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.

Bolu Darale(Bolu Peere / Luffa Gourd / Sponge Gourd) Raitha

Ingredients:
1 small tender Bolu Daarale / Bolu Peere / Luffa Gourd / Sponge Gourd
1 small Onion
1 Green chilly
2 - 3 strands of Coriander leaves
3 - 4 tsp grated coconut
1 - 1.5 cups Yogurt/Curd
Salt to taste
1/2 tsp Mustard seeds
8 - 10 Cumin seeds
Pinch of Asafoetida
1 strand Curry leaves
1 - 2 broken red Chillies

Recipe:

Peel sponge gourd and cut the sponge gourd, coriander leaves and onion into small pieces.

Add grated coconut into mixer for about 1 min by adding little amount of water and keep it aside.

Put all these chopped ingredients in a vessel. Add salt, ground coconut, curd/yogurt and mix well.(If curd is too sour, add the required amount of milk and mix.)

Put mustard seeds, cumin seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Raitha. Mix well before serving. It goes well with Rice / Pulav/Biriyani.