Ashgourd/Poosanikai rasavangi
Ingredients:
Ashgourd/poosanikai        -2 1/2 cups cubed
toor dal                  – 1/2 cup
turmeric                 -pinch
mustard seeds             -1/4 tsp
urad dhal                -1/2 tsp
curry leaves              -few
hing                    -pinch
tamarind paste             -1 tsp
salt                     – to taste
oil                      -11/2  tsp
To roast & grind:
oil                      – 2 tsp
coriander seeds            -1 tbsp
urad dhal                -1 tbsp
shredded coconut          -1 tbsp
red chillies                -4-5
Method:
- Pressure cook toor dhal for 2 whistles or until soft and mashy.
- In a pan heat oil and roast coriander seeds,urad dhal, red chillies,.When nice aroma comes and add shredded coconut and roast until golden.
- Allow it to cool of and grind it into a powder.
- In a kadai add water,cubed poosanikai /ash gourd,turmeric and cook until it turns soft.
- Add the tamarind paste and cook for 3-4 minutes
- Now mix cooked toor dhal and ground powder.
- Simultaneously in another pan temper with mustard seeds,urad dhal,hing, curry leaves.
- Pour the tempering into the kadai and switch off.
- Serve with Rice
Serves   4
