Ashgourd/Poosanikai paal kootu

Ingredients:

Cooked Toor dal/ split pigeon peas-1/4 cup
onion                                  -1 small sliced
garlic cloves                       -4 cloves halved
green chili                          -4-5sliced
coconut milk thin               -1 cup
coconut milk thick              -1/4 cup
turmeric                              -1/4 tsp
salt                                      -to taste

To temper:

oil                                     -1 tbsp
mustard seeds                    -1/2 tsp
urad dhal/split black gram-1/2 tsp
curry leaves                       -few

Preparation time:15 min
Cooking time     :20 min

Method:

• In a pan heat oil and allow mustard seeds to splutter.Temper with urad dhal,curry leaves.

• Add sliced onion,green chili,garlic clove and fry until transparent.

• Add the cubed ashgourd/poosanikai and salt.

• First cook  ashgourd/poosanikai in thin coconut milk covered until tender.

• Now add the cooked toordhal and turmeric.

• Cook for another 2 minutes and add the thick coconut milk.

• Cook for another 2 minutes and switch off.

• Serve with Rice/Chapathi.