Ingredients:Ridge gourd 1 medium sized
Thoor/ Moong/ chana dal 1/4 cup
Green chilies 3 finely chopped
Onion 1 finely chopped
Garlic 6 cloves chopped
Ginger 2″ peeled and chopped
Tomatoes 1-2 finely chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons
Cilantro leaves few to garnish.

Method:

Cook any one of the dal(thuvar/moong/chana dal) in a pressure cooker.

Remove the stalk, deseed(if necessary) and chop the gourd.

In a large wok/handi, heat oil. Add chilies, let it crackle well.

Then add ginger and garlic, fry real good…till its raw odor leaves.

Add onions and salt. Fry till onions turn to golden color.

Now add tomatoes, cover and cook. Once tomatoes wilt, stir-in finely chopped vegetables.

Fry for few minutes, maybe till the vegetables coats oil. Add cooked dal(lentils).

Cover and cook over medium heat.

When the vegetable is done soft and much of the moisture is absorbed, remove from heat.

Heat oil, in a separate pan…add mustard, cumin, asafoetida and curry leaves to it.

Allow it to crackle well. Now run this seasoning over the ‘kootu’ prepared above.

Garnish with finely chopped cilantro leaves.

Serve warm as a side dish for South Indian Meals or as a subzi for chappathi/roti./strong>