Snakegourd theeyal (padavalanga theeyal)

Preparation Time: 20 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For pressure cook:

Snakegourd : 2 cups

Water : 3 cups

For Masala:

Coriander powder: 2 tsp

Kashmiri chilly powder:1 tsp

Grated Coconut:1 cup

Small Onion : ¼  cup

Kasmiri Dry  Chilli: 4

For Gravy:

Big Onion :  1/2 cup

Green chillies : 2 split lengthwise

Salt: to taste

Tamarind : 1 Lime size soaked in water and strained

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-

1)      Dry roast the items under masala section on sim flame until golden brown.
2)      Keep it aside to cool.
3)      Grind it in a mixer without water to form a fine powder.
4)      Meanwhile in a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
5)      When the curry leaves splutter, sauté well the items under gravy listed above.
6)      When the sauted items turns translucent, mix the pressure cooked items and sauté for 2 mins.
7)      Pour 2 cups water, mix the grinded masala into the above and boil.
8)      When its half cooked, add extracted tamarind juice and boil for another 5 mins
9)      Garnish with curry leaves.