Tinda / Indian Apple Gourd - 1 small, chopped into small pieces.
Split Yellow Moong dal / Pesarapappu = 1/4 cup
Onions - 1 small
Tomato - 1 small
Salt to taste
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Red Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder a pinch
Fresh Coconut, grated - 2 tsp
Oil - 1 tsp
How to make the Tinda Kootu
Wash and peel the outer skin from the Tinda, chop into small pieces.
Wash the split yellow moong dal.
In a pressure cooker heat oil, temper with mustard, cumin seeds, when they splutter, add the onions, saute well. Next add the tomatoes and salt, turmeric powder. Saute for couple of minutes.
Now add the chopped tinda pieces, red chili powder, coriander powder, and washed moong dal, adjust salt. Add 1 cup water and cover with lid. Pressure cook for 2 whistles or till the dal and tinda are cooked well.
Once the pressure falls, remove and check for consistency. Cook on high if it has more water, add freshly grated coconut and switch off.
Serve with pulka.
Do check out what Vaishali and Champa have rustled up for the weekend!