Snakegourd chickpeas curry

Ingredients:

Snake gourd                         -2

chickpeas                             -1/4 cup soaked over night

onion                                    -1/2 finely chopped

tomato                                  -1 finely chopped

toor dhal/split pigeon peas  – 1/4 cup cooked

oil                                         -1 tbsp

mustard seeds                      -1/4 tsp

cumin seed                          -1/2 tsp

hing                                     -2 pinch

turmeric powder                 -1/4 tsp

curry leaves                        -few

coriander powder               -1 tsp

chili powder                       -1 tsp

salt                                      -to taste

shredded coconut                -2 tbsp

cilantro                                – to garnish


preparation time:20 min
Cooking time     :30 min

Method:

• Peel the snake gourd skin ,discard the seeds and chop it  into cubes.
• In a pressure cooker take 1/4 cup of cooked  toor dal/split pigeon peas along with cubed snake gourd, chickpeas,half of the chopped  onions and 1/2 of the chopped tomatoes and enough water that all are immersed in it.

• Pressure cook for 3 whistles.

• In a kadai/pan heat oil and allow mustard seeds to splutter and temper with cumin seeds ,turmeric powder and curry leaves.

• Add the remaining onions and saute until transparent.

• Now saute the remaining tomato for a minute or two.

• Follow  it with chili powder ,coriander powder and  salt.Mix well until the raw flavor goes off.

• Pour in the cooked snake gourd chickpeas from cooker and cook for another 5-7 minutes

• Add the shredded coconut and cook for another minute.

• Garnish with cilantro.

• Serve with Rice/Chapathi