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Thursday, 26 May 2016

Heerekai Huli Thovve



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Prep time                        10 mins
Cooking time                   20 mins
Serves                             4
Ingredients
Heerekai / Ridge Gourd  :      1 bowl ( 2 medium sized)
Toor Dal                        :      1 Cup 
Coriander seeds             :      1 Tablespoon
Urad dal                         :      1 1/2  Teaspoon
Channa Dal                    :      1 1/2 Teaspoon
Methi / Fenugreek seeds :      1/4 Teaspoon
Jeera                             :      1/2 spoon 
Cinnamon:                     :      1/2 Inch 
Red chilli (Byadagi )        :      5 to 6
Coconut                         :      1/2 Cup
Tamarind                       :      Small marble size (Optional)

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Jaggery                         :       1/2 Teaspoon (Optional)
Curry leaves                   :     6 to 8
Coriander Leaves            :     2 Tablespoons. 
Hing (Asafoetida)            :     a pinch
Turmeric Powder             :     a pinch
Oil : 2 Teaspoons. 
Mustard seeds : 1/2 
Teaspoon

Salt to taste

Method : 
  • Wash and cook toor dal in pressure cooker.
  • Wash and remove the outer skin of ridge gourd and cut it into small cubes and cook it with required water. 
  • In a pan fry chana dal, fenugreek seeds and urad dal with little oil .
  • Fry them till they turn golden brown. Add cinnamon, red chilli and coriander seeds. Fry for 10 seconds.
  • Add hing and 4 to 5 curry leaves and put off the fire. Add coconut and jeera. Grind all this to a nice paste with little water.
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  • In a thick bottomed kadai add a spoon of oil and heat.
  • Add 1/2 Teaspoon of  mustard seeds and let them splutter. Add chana dal and urad dal. 
  • Add Hing and cooked vegetables and dal.
  • Add required salt, turmeric powder and mix it well. If you are adding, add the tamarind juice and jaggery now.Let it boil for 3 to 4 minutes. While boiling add curry leaves.
  • Add ground coconut mixture and mix it well. Add water if it required. Let it boil for 5 to 6 minutes.
  • Boil it nicely and shift the Huli -Tovve to a serving bowl.
  • Add coriander leaves and a spoon of ghee.
  • Serve hot rice and a spoon of ghee.
  • It can be relished with chapati and rotis too.