CHURAYKA-PARIPPU CURRY / BOTTLE GOURD WITH MASOOR DAAL CURRY

CHURAYKA-PARIPPU CURRY /
BOTTLE GOURD  WITH MASOOR DAAL CURRY


INGREDIENTS

BOTTLE  GOURD-1
MASOOR DAAL - 1/2 CUP

GRATED COCONUT- 1/2 CUP
SHALLOTS- 3 
GINGER- 1 INCH PIECE
CUMIN SEEDS - 1 TABLESPOON
RED CHILLY DRIED -3 

SALT WATER- ENOUGH TO COOK

TURMERIC POWDER-1/2 TABLESPOON
RED CHILLY POWDER-1/4 TABLESPOON

MUSTARD- 1 TABLESPOON
CURRY LEAVES- 8

COCONUT OIL- 2 TABLESPOONS


PREPARATION

PEEL SKIN OFF FROM BOTTLE GOURD
CUT IT INTO SMALL PIECES

CLEAN MASOOR DAAL AND COOK IT WITH SNAKE GOURD TURMERIC POWDER, CHILLY POWDER AND SALT.  

MEANWHILE GRIND COCONUT, SHALLOTS, GINGER, CUMIN SEEDS AND 1 RED CHILLY IN MIXER.
GRIND WELL INTO A SMOOTH PASTE
YOU CAN ALSO ADD GREEN CHILLIES FOR RED CHILLY

ADD THIS PASTE TO BOTTLE  GOURD - MASOOR DAAL WHEN IT IS COOKED

SAUTE IT WITH MUSTARD, CURRY LEAVES AND RED CHILLY IN COCONUT OIL.

YOU CAN ADD TOMATO IF YOU PREFER