|
Ingredients
|
Quantity
|
|
Split Bengal gram
|
50gms
|
|
Elephant yam
|
100gms
|
|
Ash gourd
|
100gms
|
|
Pepper
|
10gms
|
|
Salt
|
to taste
|
|
Turmeric
|
¼ tsp
|
|
Coconut
|
½
|
|
Red chillies
|
5
|
|
To temper:
|
|
|
Coconut
|
½
|
|
Mustard seeds
|
3gms
|
|
Oil
|
30ml
|
|
Curry leaves
|
1 spring
|
|
Split black gram
|
10gms
|
|
Jaggery
|
1 small piece
|
Cook Bengal gram in 3 times its volume of water. Peel and
cut yam and ash gourd into 0.75 cm. (¼”) pieces. Add the vegetables, pepper,
salt and turmeric and 1 cup of water to the cooked gram and cook till
vegetables are done. Meanwhile, grind to a fine paste the coconut and chillies
and add to the cooked vegetables and gram. Bring to a boil and remove. Heat the
oil. Fry grated coconut, mustard seeds, curry leaves and black gram till brown.
Add, with grated jaggery to the curry. Mix well. Keep covered for a few minutes.
Serve hot.
