Veerakkaikura
Equipment
- Heavy-based Pan
- Pan
- Frying Pan
- Skillet
Ingredients
- 2 tablespoons Chana dal rinsed and drained
- 2 Gourds ribbed, peeled and cut into 4-cm / 1 1/2-inch pieces
- 2 Tomatoes chopped
- 6 Green chillies de-seeded and chopped
- 1 tablespoon Vegetable oil
- 1 teaspoon Garlic chopped
- 1/4 teaspoon Chilli powder
- 1/2 teaspoon Coriander ground, roasted
- 1/4 teaspoon Turmeric ground
- 1/4 teaspoon Cumin ground
- Salt
- 1 Coriander (Cilantro) leaves bunch, to garnish
For the seasoning
- 1 tablespoon Vegetable oil
- 2 Red chillies dried
- 1/2 teaspoon Mustard seeds
- 4-6 Curry leaves
Instructions
- Bring 375ml / 13fl oz (1 1/2 cups) water to a boil in a large, heavy-based pan, add the dal, and cook for about 10 minutes.
- Add the gourd, tomatoes, and chillies and cook for about 20 minutes, or until the gourd is soft and tender but not mushy.
- Heat the oil in another pan over medium heat, add the garlic, ground spices, and season with salt, then stir-fry for about 1 minute. Add the vegetables and simmer for 5 minutes. Remove from the heat and allow to cool.
- Heat the oil for the seasoning in a small frying pan (skillet) over medium heat. Add all the ingredients and fry for about 2 minutes, or until brown.
- Pour over the vegetables and cover immediately. Garnish with coriander leaves and serve.
Nutrition
Serving: 4gSodium: 233mgCalcium: 38mgVitamin C: 76mgVitamin A: 909IUSugar: 4gFiber: 6gPotassium: 304mgCalories: 69kcalSaturated Fat: 1gFat: 1gProtein: 2gCarbohydrates: 14gIron: 1mg
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