Heere kayi huli tovve (ridge gourd)

Ingredients 

Heere kayi— 3 

Togari belle ( toor daal)—3/4 cup

Grated coconut--  1cup

Turmeric powder-1/2 teaspoon 

Tamarind soaked in water—small lemon size or 1 small lemon juice 

Jaggery powder—1 tablespoon

Curry leaves-few 

Salt to taste.

For masala powder 

Channa dhal (kadale belle)—-1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Coriander seeds ( dhania)—2 tablespoon 

Lavanga ( cloves )—3 to 4 

Cinnamon sticks ( dalchini)—2 to 3 small pieces 

Black pepper — 1/2  teaspoon  or 4 to 5 corns.

Maratha moguu ( dried kapok buds )—2 to 3

Red chillies( bydagi chillies)—2 to 4  or  according to your taste.

Oil —1 teaspoon 

Method 

Take a small frying pan or skillet, fry all the ingredients given under masala powder on medium 

flame.

Fry till daal turns brown and chillies puffs up .

When done switch off the heat and keep aside .

Let it cool 

Grind the fried masala along with coconut ,tamarind, jaggery powder to a smooth paste adding little water.

Now wash the heere kayi and peel  the sharp edges .

( removed peels can be used for chutney).

Now cut the heere kayi into chunks .

Wash the toor dhal .

 Transfer toor dhal and heere kayi chunks  to a  pressure cooker .add turmeric powder and water .

Close the lid 

Let it cook on medium flame for 2 whistles.

Once the pressure reduces open the lid, to the cooked dhal add heere kayi and  ground masala paste, curry leaves and salt.

Mix well adding required amount of water to adjust consistency of tovve.

Bring it to boil on medium flame stirring, till we get froth on the top.

Switch off the heat.

Now prepare for seasoning (oggarane)

Heat a laddle add 1 tablespoon of ghee, once hot add 1 teaspoon of mustard seeds, jeera, asafoetida and few cashews . When done pour over hulitovve.

Serve hot with cooked hot rice .

Note 

In this recipe I have shown the method for making heere kayi hulitovve.

Same method can be followed for mixed vegetables, sweet pumpkin.