|Mashed drumstick ridge gourd koottu|
Drumstick - 2 (long)
ridge gourd - 1 (1 lb)
green gram dhal (moong dal / paasi paruppu) - 1/4 cup
turmeric - a pinch
hing - a pinch
onion - 1
green chilly - 1
curry leaves - few
oil - 1 tbsp
mustard seed - 1/2 tsp
urid dal - 1/2 tsp
salt - to taste
Masala to grind:
coconut - 2 tbsp
dry roasted fennel - 1 tsp
green chilly - 2
cumin - 1/2 tsp
Cut the drumstick into two or three long pieces.
Pressure cook dal along with drumstick, turmeric and hing. Scoop out the edible inside portion of drumstick.
Squeeze and extract juice from outer layer too. Discard the fiber.
Peel the ridgegourd (save the peels for chutney...see the recipe for peerkan kaai thol thogaiyal).
Chop it into small pieces.
Chop onion, green chilly, curry leaves and keep aside.
Grind the masala to a coarse paste.
Heat oil in a wok. Let mustard crackle and urid dal gets mild red.
Then add chopped onion, chilly, curry leaves and stir till onion gets soft.
Then add the ridge gourd and cook covered with a handful of water.
It may take 5 minutes to get cooked.
After that, add the cooked dal, mashed drumstick, salt and masala paste.
Cook covered in medium heat for 2 to 3 more minutes or till the raw smell goes.
Switch off. Garnish with chopped cilantro.
Ridge gourd drumstick curry is ready!
Serve as curry over hot rice along with pappad and a hot chutney.
Also makes a side dish for any rice or chapati.
If needed add 1 tomato while making the koottu.