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Sunday, January 27, 2019

pesara pappu beerakaya Curry



Ingredients:

  • 2 cups tender ridge gourd pieces (peel only the veins and keep the skin)
  • Half cup moong dal 
  • Half cup grated fresh coconut
  • 2 green chilies 
  • 1 tsp pepper
  • 1 tsp.mustard
  • 1 sprig curry leaves
  • Pinch of turmeric
  • Pinch of hing
  • Salt to taste
  • 2 tbsp. oil


Method
  1. Soak dal for 1 hour.
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  2. Heat oil in a pan, add mustard, jeera, curry leaves & chilies, hing. Allow them to splutter.
  3. Add the gourd, salt & turmeric, mix well, fry for a min. close the lid and cook for 2 mins. 
  4. Add dal, mix well. Close the lid and cook till the dal and gourd is cooked fully. If needed can add ½ cup of water to keep the dal and veggie soft and moist.
  5. Add coconut and pepper, stir well and cook on a low flame for a min or till the water evaporates fully.
  6. Ready to serve with rice or roti.

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