Ingredients

Heere kayi( ridge gourd //torai)—1

Tomatoes—3 medium sized

Onion—2 medium sized

Kadale kayi bija (peanuts//moongfali)—-1/2 cup

Coriander leaves (kothambari soppu)—1/2 cup chopped

Sambar powder ( huli pudi or palya powder)—3 tablespoon

Salt—to taste

Jaggery powder ( Bella//gud)—1 teaspoon

Ingredients for seasoning (oggarane)

Oil—3 tablespoon

Sasive (mustard seeds //rai)—1 teaspoon

Jeerige (jeera//cumin seeds)—1 teaspoon

Channa dhal (kadale belle)—1 tablespoon

Uddina belle (urad dhal)—1 tablespoon

Hing(asafoetida//ingu)—1 teaspoon

Curry leaves (karibevu//kadipatta)—few

Arisina (turmeric powder//haldi)—1/2 teaspoon

Wash the heere kayi and peel the hard ridges.

Do not peel the skin completely.

Chop heere kayi into cubes.

Chop tomatoes and onions also into cubes.

Dry roast kadale kayi bija for a few minutes and grind in a mixer grinder jar to coarse powder.( you can grind it without roasting too).

Now heat oil in a pan or kadai,once’s hot enough add sasive,jeera.

When it crackles add hing,kadale belle,uddina belle,keep sautéing on medium heat.

When dals turns brown add karibevu,chopped onion and turmeric powder and keep frying for 2 minutes.

Just sprinkle little water so that onions cook faster.

Add in chopped tomatoes and stir well for few minutes.

Add chopped coriander leaves and chopped heere kayi and mix well.

Add sufficient water ( not too much) so that heere kayi and other things cooks well.

Keep stirring in between.

Once’s heere kayi turns soft and cooked well add salt,jaggery powder and sambar powder,peanuts powder together and give a good mix.

Let it simmer for few minutes.

Switch off the stove.

Now tasty and delicious heere kayi palya is ready to serve.

Serve with hot cooked rice,chapattis,rotti etc.