Ingredients

Heere kayi (ridge gourd)—2

Togari belle (toor dhal //pigeon peas)—1/2 cup

Turmeric powder (arisina//haldi)—1/2 teaspoon

Curry leaves (karibevu//kadipatta)—few

Lemon—1

Ghee or oil—3 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Hing (asafoetida//ingu)—1 teaspoon

Salt—to taste

Jaggery powder (Bella//gud)—1 tablespoon

Masala for grinding

Fresh grated coconut (kayi turi)—3/4 cup

Jeera (jeerige//cumin seeds)—1 tablespoon

Ginger (shunti//adarak)—small piece

Green chillies (hasiru menasina kayi)—3

Grind the above ingredients without adding water to a coarse mixture.

Wash the heere kayi and peel the skin.

Chop them into cubes.

Wash togari belle and take this in one of the pressure cooker container.

Add arisina and water.

Take the chopped heere kayi in a separate container and add very little water.

Pressure cook on medium flame for 3 whistles.

Once the pressure reduces open the lid and take out the containers.

Heat 2 tablespoon of oil or ghee in a pan or kadai on medium flame.

Once hot enough add sasive,jeerige,ingu,and karibevu,once’s it stops spluttering ,add boiled heere kayi.

Stir well.

Add in ground coconut mixture,salt,jaggery powder and stir well for a few minutes .

Add boiled togari belle and boil for 3 to 4 minutes.

Switch off the stove.

Add lemon juice and mix well.

You can garnish with chopped coriander leaves.(kothambari soppu)

Serve heere kayi tovve with hot rice,chapattis,rotti.