
Ingredients:
1 green gourd, peeled and diced into 1" size pieces
1 zucchini, peeled and diced into 1" size pieces
3/4 cup moong dal
1/2 tsp mustard seeds
4 dried curry leaves
Pinch of asafoteida (hing)
1 Thai green chili, slit open (sub. with jalapeno)
1/2 tsp turmeric
2 tsp Goda masala (or garam masala)
1 tbsp shredded or dessicated coconut
1 tsp salt
2 tbsp brown sugar or jaggery
Preparation:
Soak the moong dal in 1 cup water for at least 8 hours.
Cook:
Heat oil on medium heat in pot.
Once hot add mustard seeds, curry leaves, green chili and hing.
Once popped, add green gourd and zucchini and saute for a few minutes.
Add turmeric and stir to coat evenly.
Cover, reduce heat and simmer for 10 minutes.
Once almost cooked through, add moong dal with 1/2 cup of water.
Stir to combine evenly and cover again for another 5-7 minutes.
There should be remain a little water at the bottom of the pan, otherwise the Doodhi becomes too dry.
Once cooked, add salt, sugar/jaggery, goda/garam masala and shredded coconut.
ENJOY!
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