Ivy Gourd vegetable with Roasted Powdered Peanuts, Tuvar Dal without onion garlic and Tomtoes Served With Rice, Papad and pickle.
Ivy Gourd vegetable
Ingredients
500 gms Ivy Gourd/ Tendli
Washed well , pat dry and sliced
1 green chilli finely chopped
1/2 tsp chilli powder
1/2 tbsp coriander powder
1/4 tsp cumin powder
1/2 tsp garam masala powder
1/4 tsp turmeric powder
Salt to taste
2 tomatoes finely chopped
2 medium size onions sliced
6 cloves garlic mashed
Oil
1/3 cup peanut , Roasted and powdered
Method
Once the oil is hot add the mashed garlic and sauté till lightly browned. Then add the onions ,sauté till translucent. Next mix in the chopped tomatoes, a little bit of salt and cook till soft.
Add the sliced Tendli and mix well. Cook on low flame for a minute, add the finely chopped green chillies, chilli powder, cumin powder , garam masala powder, turmeric powder and salt to taste. Mix well , Cover and cook till done on medium flame occasionally stir frying.
Once the Tendli is done add in the roasted ground peanut powder.
Dal/ Lentil Curry
For the dal
250 gms Tuvar dal /pigeon pea
1 tsp chilli powder or according to taste
1 tsp coriander powder
1/2 tsp hing
1/2 tsp pepper powder
1/4 tsp turmeric powder
Salt
2 tsp grated jaggery or jaggery powder
2 red kashmiri chillies
1/4 tsp mustard seeds
1/4 tsp cumin seeds
8 to 10 Few curry leaves
Ghee
2 green chillies slit
 1/4 cup Coriander leaves
Method
Soak the tuvar dal for 2 hrs. Then wash well and boil with just enough water. When it starts to boil lower the flame and cook till done. Heat up some oil, and on low flame add the chilli powder, turmeric powder, coriander powder, pepper powder, asafoetida (hing) . Add 1/4 cup water, give it a stir. Next add the cooked dal with its water. Mix well. Add the grated jaggery or 2 tsp jaggery powder, slit green chillies. Allow it to come to a boil.
In a small kadhai add 1 tbsp ghee , break the kashmiri chillies and add , add few curry leaves, mustard and cumin seeds. One it starts to splutter add to the dal. Mix well. lastly add the finely chopped coriander leaves.
Served with rice , pickle and papad.
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