Turai, Daal & Aaloo:(Ridge gourd, Split Bengal gram & Potatoes)

Self cooking photograph


ridge gourd 250g, scraped & chopped





split bengal gram 1/2 cup, soaked






potatoes 2 medium, boiled, cubes





green chillies 4, chopped - adjust to taste





tomatoes 1 medium, chopped






cumin seeds 1tsp






red chilli powder 1tbsp - adjust to taste






turmeric powder 1/4tsp






garam masala pwdr 1/2tsp






salt to taste






mint leaves half cup, chopped






oil 3tbsp















Method:
















Boil daal (split bengal gram) in boiling water until done then drain.













Heat oil in a pan, add cumin seeds and turai (ridge gourd) and saute for one minute. 











Add green chillies, turmeric powder, red chilli powder and salt; mix well. Cover and cook for 2 minutes.









Now add chopped tomato, boiled daal and boiled potatoes cubes;stir well.



(Note: Some potatoes will be mashed while stirring but that's fine)













Now sprinkle garam masala powder and mint leaves; mix well. Add ½ cup water and mix well.










Add ½ cup of water and stir well.















Cover and cook for 4-5 minutes. 















Serve hot with chapatis.















Serves 4.







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