Cuisine: Andhra Pradesh state of India
Ingredients:
Little gourd - 1 kg
Coconut oil - 6 tablespoons
Chana dal (split Bengal gram) - 1/2 teaspoon
Urad Dal (split Black gram) - 1/2 teaspoon
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Dry red chilli - 2
Curry leaf - 1 sprig
Salt - as required
Chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Method:
Rinse the little gourds thoroughly and drain the water completely. Then chop them into thin slices. In a large bowl, add the chopped little gourd slices and 1 teaspoon of salt. Mix and set it aside for 5 minutes. Then, take a thin cotton cloth and put a few little gourd pieces into it. Squeeze until all the liquid content comes out. Do this process with all the little gourd pieces. Then, heat coconut oil in a kadai and add chana dal and urad dal. Once they turn slightly golden brown, add mustard seeds and cumin seeds. Once they start to splutter, add dry red chilies and curry leaves. Then add little gourd pieces. Saute until the little gourd pieces become soft and turn slightly golden brown. Then add salt, chili powder, and turmeric powder. Mix well and turn off the stove. Serve along with rice or as a side dish.
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