Recipe by Mildred (Milli) Fernandes
Ingredients:
1/2 kg tendli / ivy gourd
1/2 cup toor dal / lentils
1 small onion
2 tbsp ghee
salt to taste
To grind:
1 cup grated coconut
1 small onion
marble size tamarind
4 cloves garlic
water as needed
Roast lightly before powdering then grinding with the above
2 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
5- 6 small round chillies / motwi mirsaang
2 kashmiri chillies
Steps
- Roast the dry ingredients. Then grind with water till smooth. Set aside.
- Soak the dal for 30 minutes and pressure cook with 1/2 tsp salt for 3 whistles. Boil the tendli with 1/2 tsp salt till its half cooked and keep aside.
- In a vessel, heat ghee.
- Add 1 small onion and fry till golden.
- Add the ground masala with 1/2 tsp salt and bring to a boil.
- Add the dal and tendli and bring to a boil. Adjust salt as needed.
- ENJOY!