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BOTTLE GOURD CURRY


By BLOGGED MEMOIRS (Visit website)



SORRAKAI PORIYAL




Ingredients:

Bottle Gourd

Sorakkai - 1, chopped into cubesChanna dhal - 1/3 cup, soaked in warm water for 30 mins/1hrOnions - 1/2 medium, choppedGreen Chillies - 8 to 10, slit into twoCurry Leaves - FewMustard Seeds - 1/4 tspUrad Dhal - 1/4 tspGrated Coconut - 2 to 3 tbspSalt, to tasteAsafoetida, a pinchOil - 1 tsp
Method:

1. Heat oil, season with mustard, urad dhal, asafoetida, curry leaves.
2. Now add onions and green chillies and saute for a few minutes until they soften. Make sure it doesn't get brown.
3. Add the soaked Channa dhal and sorakkai pieces alongwith salt and about 1/3 cup water.
4. Cover and allow to cook on a medium flame until it's soft and the water has evaporated.
5. Add grated coconut, mix well and serve.




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