Heerekaayi Porachukootu (Ridgegourd pepper gravy)

Ingredients:

• Ridge gourd - 2 
• Toor dhal - 3/4 cup
• Channa dhal - 1/4 cup
• Salt - to taste
• Dry coconut - 3/4 cup
• Curry leaves - 2 stalks
• Mustard - 1/4 tsp
• Oil - 1 tsp

To grind:

• Black Pepper - 1/2 tbsp
• Urad dhal - 1/4 cup
• Cinnamon - 1/2 inch
• Channa Dhal - 1/8 cup
• Asafoetida - 1 pinch
• Red chilli - 1
• Jeera - 1/2 tsp

Method:

1. Cut ridge gourd into medium sized pieces and cook.
2. Pressure cook toor and channa dhal.
3. Dry roast all ingredients under "to grind".
4. Grind the roasted ingredients with dry coconut (or fresh coconut if dry is not available) into fine powder.
5. Mix the ground powder with cooked vegetables and cooked dhal and boil with curry leaves.
6. Splutter mustard with a pinch of hing in a spoon of oil and garnish.