SURAIKKAI KOOTU | BOTTLE GOURD CURRY

Cuisine: Tamil Nadu, India

INGREDIENTS:

Bottle gourd – 500g

Toor Dal (split Pigeon pea) – 200g

Water – 5 cups

Onion (chopped) – 3

Tomato (chopped) – 2

Green Chilies (slit) – 6

Mustard seeds – ½ teaspoon

Turmeric powder – ¼ teaspoon

Curry leaves – 2 sprigs

Shredded fresh Coconut – 1 cup

Fennel seeds – ¾ teaspoon

Garlic – 5 cloves

Oil – 3 tablespoons

Salt – as required

METHOD:

1. Pressure cook the toor dal with 3 cups of water for 2 whistles.

2. Peel the bottle gourd and chop it into small cubes. Heat oil in a pan and add the mustard seeds. Once they start crackling, add the green chilies, onion and salt. Sauté until the onion becomes soft.

3. Add the tomatoes and turmeric powder. Sauté until the tomatoes become soft and mushy.

4. Add the chopped bottle gourd and 2 cups of water. Cook until the bottle gourd becomes soft.

5. Meanwhile, grind the shredded coconut, fennel seeds and garlic together with a little water to make a fine paste.

6. Once the bottle gourd is cooked and the water has reduced, add the ground coconut paste and cooked toor dal. Mix well and add salt if required.

7. Add the curry leaves and cook for a few minutes. Serve with rice.