Indian Gourd / Kantola 2 cups
White Sesame Seeds 3/4 cup
Green Chiles 3 – 5
Turmeric Powder 1/2 tsp
Curry Leaves 5 – 10
Salt to taste
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 5
Oil 1 tsp
Method of preparation:
Wash, remove ends and slice kantola into thick disks.
Bring to boil few cups of water, add sliced kantola, turmeric powder and salt.
Once the kantola turns soft without getting mushy, remove from heat and filter out the water.
Grind sesame seeds, green chiles and salt into smooth paste adding sufficient amount of water.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add cooked kantola and ground sesame paste.
Add few tbsps of water if needed and let kantola cook on low flame for 5 – 10 minutes or until the rawness of sesame paste is gone.
Garnish with some fresh curry leaves and serve hot with steamed rice and ghee.
Notes: Make sure not to make kantola mushy any stage of the cooking process.