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Microwave snakegourd and mung dal curry
Category : Vegetables, Andhra recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Mix snakegourd pieces, drained mung dal, salt and haldi in a microsafe bowl with a little water.
- Micro high for 6 min, stirring once after every 2 min.
- Take oil in another microsafe bowl, add mustard, jeera, red chilli, hing and curry leaves.
- Micro high for 1 and 1/2 mins, add red chilli powder to hot tempering, mix well.
- Add this to the first bowl, mix well and micro high for 1 min.
- Add chopped coriander and coconut powder, mix well and remove.
Ingredients:
75g - split mung dal without skin, dry fried and soaked in water for 15 min.
250g - snakegourd, lightly scraped & cut into small pieces (discard seeds)
Salt
2 tsp - oil
1/2 tsp - cumin/jeera
6 to 8 - curry leaves
1 tsp - chopped coriander
1 tsp - red chilli powder
1- red chilli, broken into pieces
5 - garlic cloves, crushed roughly
1 tbsp - dessicated coconut powder
Asafoetida/hing a pinch (optional)
Turmeric powder/hald, a pinch
1/4 tsp - mustard seeds
75g - split mung dal without skin, dry fried and soaked in water for 15 min.
250g - snakegourd, lightly scraped & cut into small pieces (discard seeds)
Salt
2 tsp - oil
1/2 tsp - cumin/jeera
6 to 8 - curry leaves
1 tsp - chopped coriander
1 tsp - red chilli powder
1- red chilli, broken into pieces
5 - garlic cloves, crushed roughly
1 tbsp - dessicated coconut powder
Asafoetida/hing a pinch (optional)
Turmeric powder/hald, a pinch
1/4 tsp - mustard seeds
Got a recipe query? Mail it to us at bawarchieditor@sify.com
RECIPES BY UMA DEVI RAMACHANDRA
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