Heerekai Huli

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Recipe

Ingredients

1 medium	ridge gourd (heerekai)
1 cup	toor dal (pigeon peas)
1 small	onion
1 small	tomato
1 tablespoon	tamarind pulp
2 tablespoons	grated coconut
2 tablespoons	sambar powder
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
1 sprig	curry leaves
2 tablespoons	oil
0.5 teaspoon	turmeric powder
1	green chili
—	salt to taste
2 cups	water

Instructions

1. 1 Wash and peel the ridge gourd, then cut it into small cubes.
2. 2 Rinse the toor dal thoroughly and pressure cook it with 2 cups of water until soft.
3. 3 In a pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and curry leaves.
4. 4 Add chopped onion and green chili, sauté until the onion turns translucent.
5. 5 Add the chopped tomato and cook until it becomes soft.
6. 6 Stir in the turmeric powder and sambar powder, and sauté for a minute.
7. 7 Add the chopped ridge gourd and cook for 5 minutes, stirring occasionally.
8. 8 Add the cooked toor dal, tamarind pulp, and salt to taste. Mix well.
9. 9 Simmer the mixture for 10-15 minutes until the ridge gourd is tender.
10. 10 Add grated coconut, mix well, and cook for another 2 minutes.
11. 11 Adjust the consistency with water if needed and bring to a boil before serving.