Heere kayi hesaru bele ( ridge gourd) tovve

Ingredient

Heere kayi—2

Moong dhal ( hesaru belle)- 1 cup

Green chillies—3

Urad dhal( uddina belle)—1 tablespoon

Fresh Ginger( shunti)—2 small pieces

curry leaves ( karibevu// kadipatta)—few

Asafoetida( hing// ingu)—1/2 teaspoon

Freshly grated coconut—1/2 cup

Pure ghee—2 tablespoon

Mustard seeds( sasive)—1 teaspoon

Jeera( jeerige// cumin seeds)—1 teaspoon

Wash moong dhal and heere kayi.

Cut heere kayi into cubes.

Place them in separate containers in pressure cooker adding water.

For heere kayi just sprinkle water to cook

Pressure cook for 2 whistles.

Mean while fry urad dhal and, green chillies,curry leaves,and asafoetida adding a little ghee in a kadai.

Sauté till urad dhal turns golden colour. Let it cool completely.

Grind the fried masala and coconut to a paste in a mixy adding little water.

In a kadai take boiled heere kayi and moong dhal add salt and boil on medium flame.

Add turmeric,sugar, and ground masala and boil adding water to get required consistency.

Boil for 3 to 4 minutes.

Heat 1 teaspoon of pure ghee in a laddle when hot add a teaspoon of mustard seeds and jeera.

When it stops spluttering,

Pour over hot tovve.

Serve with cooked rice