Snake gourd Bengal Gram Kootu

Kootu is one of my H's favourite side dishes. He'd eat it anytime with any dish. Besides rice, he'd eat it with chapathi and naan.

I love to eat hot and spicy side dishes for naan and chappathi. This also includes my children who are 'ma' kids.

This time I have used only Bengal gram with snake gourd.

Ingredients:
Snake gourd - 1 cup (heaped & chopped)
Bengal gram - 1/2 cup
Shallots - 10 (peeled and sliced)
Tomatoes - 1 (chopped)
Curry leaves - few
Salt (to taste)
Oil - 1 tbsp.
Coriander leaves - few (chopped)
Turmeric powder - 1/4 tsp.
Mustard seeds - 1 tsp.
Green chilli - 1 (slit)

To grind:
Arhar dal - 1 tsp.
Urad dal - 1 tsp.
Coriander seeds - 1 tsp.
Fenugreek seeds - 5 to 6 seeds
Cumin seeds - 1/2 tsp.
Black peppercorns - 1/2 tsp.
Dry whole red chillies - 2
Coconut flakes - 1 tbsp.
Asfoetida - a pinch
Oil - 1/2 tsp.

Method:
Soak the Bengal gram for an hour.
Pressure cook the Bengal gram, snake gourd and turmeric powder with required salt.
Heat oil and fry the given ingredients from "to grind" list except asafoetida. Cool and grind into a powder with asafoetida.
Heat oil and add mustard seeds. When they crackle, add onions, curry leaves and green chilli.
Sauté till the onions turn translucent.
Add the tomatoes and sauté for 2 to 3 minutes.
Add the spice powder and mix.
Add the cooked snake gourd mixture and bring it to a boil.
Sprinkle coriander leaves and remove from fire.
Serve as a side-dish.

Posted in: kootu, side dish