Zucchini tovve

 

Ingredients

Zucchini—2

Hesaru belle ( moong dhal //yellow lentils)—1 cup

Ghee(tuppa)—1 tablespoon 

Sasive (mustard seeds// rai)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Hing (asafoetida//ingu)—1/2 teaspoon 

Dry red chillies (ona menasina kayi//lal mirch)—3 to 4

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

Curry leaves (karibevu//kadipatta)—few

Salt—to taste

Sugar—1 teaspoon 

Fresh grated coconut (kayi turi//nariyal)—2 tablespoon 

Lemon juice (nimbe rasa)—1 tablespoon 

Coriander leaves (kothambari soppu)—chopped—1 tablespoon 

Method 

Wash the hesaru belle.

Wash and peel the skin of zucchini and chop into cubes.

Take a kadai or pan, heat ghee,once’s hot enough add,sasive,jeerige,broken red chillies,hing,arisina and curry leaves and saute on low flame till sasive crackles.

When done add in washed hesaru belle and fry for few minutes on low medium flame.

Add sufficient water and cook covered with a lid till hesaru belle turns soft.

Keep stirring in between.

Then add chopped zucchini and cook for few more minutes or till done.

Next add salt,sugar,coconut and little more water to adjust the consistency of tovve.

Let it boil .

Once done switch off the stove.

Add lemon juice and chopped coriander leaves.

Serve with hot rice,chapattis.