Bottle gourd is chopped and cooked in oil along with spices. It is then finished with cooked toor dal and scraped coconut. Serve bottle gourd toor dal curry with steamed rice and a dollop of ghee.
Makes: around 4 Servings of Bottle Gourd Toor Dal Curry
Bottle Gourd 1/2 of Medium Size
Toor Dal 1/3 Cup
Scraped Coconut (Fresh or Frozen) 4 Tbsps
Green Chiles 4 – 5
Turmeric Powder 1/4 tsp
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Peel, wash, remove ends and chop the bottle gourd (around 2 Cups).
Remove stems, wash and slice the green chiles.
Refresh toor dal under fresh water.
Bring to boil around few cups of water, add toor dal.
Let toor dal cook and turn soft and translucent but not mushy.
Strain the cooked toor dal and keep aside.
Reserve the cooking liquid for later use.
Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and fry for couple of seconds.
Then, add the chopped bottle gourd.
Cook covered on low flame till bottle gourd turns soft but not mushy.
Uncover and stir in cooked toor dal, coconut, turmeric powder and salt.
Fry for a minute or two to evaporate any excess moisture.
Serve bottle gourd toor dal curry with steamed rice and a dollop of ghee.
Notes: Make sure to cook the toor dal and bottle gourd right.
Suggestions: Add a splash of reserved liquid (if necessary) while cooking the bottle gourd.
Variations: Check other bottle gourd recipes here.
Other Names: Bottle Gourd Toor Dal Curry, Anapakaya Kandi Kura.