Vegetable makhanwala

This is a creamy gravy with lot of vegetables. It can be prepared with pink gravy or yellow gravy. I have made this gravy with fresh cream and select vegetables. This is one of my favourite gravies that I often prepare at home. In fact, it is very much like one made in restaurants. Though, it goes well with all flat breads it is best had with lachha parathas. 

Ingredients:

Green peas - 1/4 cup

Diced carrots - 1/2 cup

Chopped beans - 1/2 cup

Cauliflower - 1/2 cup

Cottage cheese - 50 gm

Capsicum - 1

Green chilly - 1

Ginger - 1/2 inch

Garlic - 10 to 15 pods

Onion - 3

Tomatoes - 2

Cashew nut - 2 tsp

Fresh cream - 1 cup

Chopped coriander leaves - 1/ 2 cup

Kitchen king masala powder - 5 tsp

Turmeric powder - 2 tsp

Sambhar powder - 1 tsp

Dried fenugreek leaves - 2 tsp

Sugar - 1 tsp

Salt to taste

Oil as required

Method:

Toast the cottage cheese in little oil. Cool and cut into cubes. Set aside.

Blanch the carrots, cauliflower, green peas and beans. Set aside.

Chop the onion, ginger, green chilly and tomatoes finely.

Place the chopped onion, ginger, green chilly and garlic in a fry pan. Add little oil and fry them. When the onions turn translucent, add the tomatoes, salt and sugar. Cook for few seconds till the tomatoes become mushy. Add the cashew nuts and remove from the flame. Once it is cooled completely, grind them to a smooth paste.

In another frying pan, heat some oil. Add the dried fenugreek leaves. When it changes colour, remove from fire and add all the powders. Stir fry for few seconds. Then, add the blanched vegetables, cottage cheese, capsicum, ground paste and fresh cream. Adjust the salt and cook on medium flame till everything is blended well. Garnish with coriander leaves.

        Note: I have not added potatoes. However, it can also be added if you want. 

Shahi paneer masala

Shahi paneer masala is a creamy rich gravy made with cottage cheese. It has a distinct flavour of the select Indian spices and is eaten with flat breads.

Here, I have simplified its making without compromising the taste.  

Ingredients:

Cottage cheese/paneer - 100 gm

Chopped onions - 2 cup

Green chillies - 1

Garlic pods - 7 to 8

Turmeric powder - 1 tsp

Cardamom - 2

Cloves - 2

Cashew nuts - 1/4 cup

Fresh curd - 1 cup

Fresh cream - 1 tbsp (optional)

Dried frenugreek leaves - 1 tsp

Kitchen king masala powder - 2 tsp

Chopped coriander leaves - 2 tsp

Oil and salt to taste

Method:

Heat a griddle or tava. Grease it with little oil. Toast the paneer on both the sides. Cool and cut into small rectangle pieces. keep it aside.

In a frying pan, fry the cashew nuts. Remove and keep aside. In the same pan fry half the onions, green chillies and garlic till it is well cooked. Need not brown them. Cool and grind them along with the fried cashew nuts to fine paste. Keep it aside.

In the same pan, add little oil and fry the cardamom and cloves. When it emits sweet flavour, add the balance onion. Fry the onions till it turns translucent. Then, add the turmeric powder, salt and dried fenugreek leaves. Fry for few seconds. Take care not to burn the leaves. Next, add the kitchen king masala and curd in quick succession. Finally, add the toasted paneer pieces. Cook for a minute. Stir in the fresh cream. Switch off the flame. Garnish with chopped coriander leaves.

P.S. Butter can also be used instead of oil to make the gravy rich.

 

Broccoli in white sauce

Ingredients
Onion - 2
Blanched broccoli - 2 cups
Onion -2
Garlic -few pods
Skimmed milk -1 cup
Grated cheddar cheese -1 cup
Milk powder -2 tsp
Oil as required
Salt to taste

Seasonings:
Oregano powder/pizza seasoning -1 tsp
White pepper powder -2 tsp
Chilli flakes – 3 tbsp


Method:
Chop the onions finely. Crush the garlic pods coarsely. Combine the seasonings and milk powder with the milk. Keep it aside.
In a non-stick wok or kadai, stir fry the chopped onions with little oil. When it turns translucent add the garlic. Cook till the raw smell of garlic goes away. Then, add the blanched broccoli, milk mixture, grated cheese and salt. Cook stirring continously for seconds till everything is blended well. Serve hot.



  

Pazham morekuzhambu

  
This is a traditional dish from the state of Kerala that uses Kerala banana(/Etha pazham/nenthra pazham) and curd. Morekuzhambu is usually prepared using left over sour curd. However, pazham morekuzhambu uses fresh curd to retain the sweetness of the banana. It is mixed with  steamed rice and eaten along with any stir fried vegetable.

 Ingredients:

 Kerala banana – 2
 Brown sugar – 2tbsps
 Pepper powder- 1 pinch
 Turmeric powdered- 1 pinch
 Grated coconut - 5tbsps
 Green chillies- 3
 Cumin seeds- 1/2tsp
 Beaten curd- 1 cup
 Mustard- 1tsp
 Red chilly- 1(broken into two)
 Curry leaves - few
 Oil and Salt - as required

Method:
Grind the grated coconut, green chillies and cumin seeds to a smooth paste. Keep it aside. Skin the banana and cut into one inch long pieces. Place it in a pan along with salt, brown sugar, Pepper powder and turmeric powder. Add one cup of water and cook the bananas. Mix the ground paste and beaten curd to the boiled bananas. Check for salt and consistency. Bring it to a boil. Temper mustard seeds, curry leaves and red chilly in little oil and garnish the morekuzhambu.

Okra and potato fry

Okra or bhindi as it is called in Hindi language and potatoes are always available in the market. Hence, they come handy when you want cook something in a jiffy. Okra and potato fry is one such easy dish that uses these two vegetables. It is best served as a side dish for flat breads.

Ingredients:
Potatoes -100gm
Okra/Bhindi -100gm
Chopped onions -2cups
Tomatoes -2
Garam masala -2tsp
Chilli powder -1tsp
Turmeric powder -1tsp
Sugar -2tsps (optional)
Chopped coriander leaves for garnishing
Salt and oil - As required

Method:
Puree the tomatoes. Keep it aside. Peel and dice the potatoes. Wash it in water several times and dry it well. Wash and cut the okra into small round pieces. Dry it under a fan for few minutes. Deep fry both the vegetables separately and drain them on paper towel.
Heat a frying pan and fry the onions till it turns translucent. Next, add the tomato puree, turmeric powder, garam masala, chilli powder, sugar and salt. Stir cook over a low flame till it is blended well. Then add the fried vegetables and simmer for few seconds or till the gravy dries up. Garnish with coriander leaves. Serve hot along with flat bread.

Vegetable kurma

Kurma is mildly spiced gravy made with different seasonal vegetables. It serves as an excellent side dish for Indian flat breads and spiced steamed rice. This is readily available in most restaurants across India. However, the recipe I am presenting here is little different as it uses coconut milk and minimum spices.

Ingredients:
Diced potatoes - 2cups
Shelled peas -1/4cup
Diced carrots -2cups
Chopped capsicum -1/4cup
Chopped onion -1cup
Turmeric powder -1tsp
Grated coconut -2tsps
Cumin seeds -1tsp
Aniseed -1tsp
Green chillies -2
Garlic pods - 4 to 5
Curry leaves - few
Cashew nuts - few (optional)
Green cardamom -2
Cloves -2
Coconut milk -1cup
Pepper powder -1tsp
Chilli powder -1tsp
Chopped coriander leaves -2tsps
Salt and oil - As required

Method:
Grind the grated coconut, garlic, cashew nuts, aniseed, curry leaves and green chillies to a smooth paste. Keep it aside. Cook all the vegetables except the capsicum and onions in 1 cup of water along with salt and turmeric powder. Heat a frying pan and toast the cumin seeds, cardamom and cloves in little oil. Then add the chopped onions and fry. Next, add the ground paste. Stir cook for few seconds. Finally, add the cooked vegetables, capsicum, pepper powder, chilli powder and coconut milk. Cook for few seconds over low flame till it is blended well. Garnish with chopped coriander leaves.

Baby potatoes in pumpkin gravy

Pumpkins are rich in beta carotene, which gets converted into vitamin A in the body.  This vegetable with abundant fibre is low in calorie too. When combined with potato it helps in controlling the spikes in blood sugar after a meal. This potato pumpkin gravy is very similar to the dum aloo of Punjab, but has a twist in it. I am using pumpkin to make the gravy instead of the tomato and cashew nut. And the taste is simply delicious.

Ingredients:

• Baby potatoes -250gms
• Pumpkin -100gms
• Onion -2
• Green chillies -2
• Ginger paste -1tsp
• Garlic paste -1tsp
• Chilli powder -2tsps
• Garam masala powder -1tsp
• Turmeric powder -1/2tsp
• Tomato puree -1/2cup
• Sugar -2tsp
• Chopped coriander leaves -2tsp
• Oil and salt - as required

Method;
Wash and prick the baby potatoes. Add salt and cook in a pressure cooker till done. Cool and peel it.  Heat a frying pan with little oil. Stir fry the peeled potatoes in it till it turns slightly brown in colour. Keep it aside. Peel the pumpkin and cut into small cubes. Add little salt and cook in 1 cup of water. Keep it aside to cool.Chop the onions and green chillies finely. Stir Fry them in little oil. When the onion turns brown, add all the powders in quick succession. Then add the ginger and garlic paste. Stir fry for few seconds. Then add the tomato puree, salt and sugar. Continue cooking for another few seconds. Cool and combine it the cooked pumpkin. Grind it to a smooth paste. Mix this paste with the stir fried potatoes. Add water and adjust the consistency. Cook for few seconds till everything is blended well. Garnish with coriander leaves.

Cauliflower tomato gravy

Cauliflower is still available in the vegetable market. Thanks to the extended winter season. This fast cooking vegetable is used in different cuisines and can be cooked in many ways. It is low on calories and rich in vitamin C and other nutrients like in cabbage. Here is a simple gravy using this vegetable.

Ingredients:
Cauliflower - 300gm
Green peas - 1/2cup
Tomatoes -3
Onion -2
Green chilly -1
Garlic - 6 pods
Chilli powder -1tsp
Turmeric powder -1/2tsp
Coriander powder 1/2 tsp
Cumin powder -1/2tsp
Garam masala -1/4tsp (optional)
Sugar - 1tsp
Chopped coriander leaves -2tsp
Oil and salt - as required

Method:
Chop all the vegetables. Cook the cauliflower and green peas in half cup of water. In a frying pan heat little and fry the onion and green chilly. Next, add the garlic and tomatoes. Fry till the tomatoes become mushy. Cool and grind them to a smooth paste. Keep it aside.
In another pan heat little oil and add all the powders. Stir for few seconds, and then add the ground paste and sugar. Sauté it well. Next, add the cooked cauliflower and peas. Simmer for few seconds. Garnish with coriander leaves. Serve hot with whole wheat flat bread.

Ridge gourd in tomato gravy

Ridge gourd is a dark green vegetable with spongy interior. In India, it is known by different names (turiya, turai, beerakai, dodka, loofah and peerkankai) in different languages. It is also referred to as Chinese okra or sponge gourd. Scientifically, it is known as Luffa acutangula. Ridge gourd is rich in dietary fibre besides vitamin C, iron and zinc. It is generally prescribed for jaundice as it is light on the tummy.  This gourd blends well while cooking and hence does not require any thickening agent in its preparation. 

                                               Ridge gourd
Ingredients:

Ridge gourd - 1
Onion - 2
Chopped tomatoes -1cup
Cumin powder -1/2tsp
Chilli powder -1tsp
Coriander powder -1tsp
Turmeric powder -1/2tsp
Ginger paste -1/2tsp
Garlic paste -1/2tsp
Brown sugar -1/2tsp (optional)
Salt and oil - As required
Chopped coriander leaves -2tsps
 

                                      Peeled and chopped ridge gourd  
Method:

Peel and cut the ridge gourd into cubes. Chop the onions finely and fry it in little oil. When it changes colour, add the garlic and ginger paste. Stir for few seconds. Then add all the powders, salt and the ridge gourd. Close and cook in half cup of water. When it is half done add the tomatoes and brown sugar. Open and cook till it is blended well. Garnish with coriander leaves. Serve along with steamed rice or whole wheat flat bread.

Note: The skin of ridge gourd is edible and has more fibre than the flesh. It can be made into a chutney or dip like chayote.

Ethakka Puzhukku

Ethakka Puzhukku is a traditional dish of Kerala, which is eaten along with broken brown rice porridge. It is usually served when one is unwell. This fibre rich stew has resistant starch that gives a sense of fullness. Hence, it is recommended for weight loss too.

      

                                                Ethakka
Ingredients:
Ethakka (Raw Kerala banana) -1
Turmeric powder -1tsp
Pepper powder -1/2tsp
Husked green gram -1/2 cup
Brown sugar -1tsp
Red chilly - 1
Grated coconut -1/2 cup
Cumin seeds -1tsp
Mustard seeds -1tsp
Curry leaves -few
Salt and oil -as required

Method:
Grind the grated coconut, red chilly and cumin seeds to a coarse paste. Keep it aside.
Peel the skin of the banana carefully using the fingers. Cut the peeled banana into cubes and place it in water.

                                             Peeled banana
Soak the husked green gram in water for half an hour. Cook it along with the water. When it is half done, add the banana pieces, turmeric powder and pepper powder.  Continue cooking for another few minutes or till the vegetable is cooked well. Then, add the ground paste, brown sugar, salt and curry leaves. Simmer for few minutes. Garnish with mustard seeds tempered in oil.

Note:
The peel of the banana is edible and tastes great when made into thoran (stir fried vegetable). In fact, it is rich in fibre and has many nutrients. Don't know how to make thoran, Refer vazhakkai thoran in this blog.
Using coconut oil enhances the flavour of this stew.

Banana stem kootu

Banana stem is rich in fiber and is rich in potassium and vitamin B6 just like the fruit. It is believed to have a cooling effect on the body and hence, is recommended in tropical climates.

Ingredients:
1. Banana stem - 400gms
2. Yellow green gram - 1/4cup
3. Turmeric powder -1tsp
4. Grated coconut - 1cup
5. Cumin seeds -2tsps
6. Red chillies - 2
7. Beaten curd -1tsp
8. Sugar - 2tsps
9. Curry leaves - few
10. Mustard seeds - 1tsp
11. Black gram - 1tsp
12. Salt and oil - as required
 

                                         banana stem

Method:
Grind the grated coconut, cumin seeds and red chillies coarsely. Soak the yellow green gram in water for ten minutes. Cut the banana stem into small cubes. Place them in water to which curd has been added. Swirl the water with a fork for few seconds and remove any strings attached to it. Wash and cook in two cups of water along with yellow green gram and turmeric powder. When it becomes soft, add salt and sugar. Cook for few more seconds. Then, add the ground paste and curry leaves. Simmer till is well blended. Garnish with mustard seeds and black gram tempered in oil.

Pineapple curry

When we need to try some mango delicacies during the non-mango season, then, pineapple comes handy. Of course the flavour will be that of pineapple. Pineapple can be used in the place of mango in all the recipes that use mango as the main ingredient. This curry is one that is similar to mango curry except that we use tamarind here instead of curd. 

Ingredients:
Ripe pineapple – 1 (250gms)
Grated coconut -1cup
Tamarind paste – 1tsp
Red chillies - 5
Fenugreek seeds - 1/4tsp
Turmeric powder - 1/2tsp
Brown sugar – 2tsps
Mustard seeds - 1tsp
Curry leaves - few
Salt and oil- as required

Method:
Fry the fenugreek seeds and red chillies in little oil. Grind it along with grated coconut to a smooth paste. Keep it aside. Skin and cut the pineapple into cubes. Cook it in one cup of water along with tamarind paste, salt and turmeric powder. When the pineapples are cooked, add the ground paste, brown sugar, curry leaves and more water. Check the consistency. Simmer for few seconds. Garnish with mustard seeds tempered in oil.

Palak paneer

 This famous dish is served in most restaurants as palak paneer. It is high on calcium and low on calories. A 100 gram of spinach provides just 23 calories and the same quantity of low fat cottage cheese provides 71 calories. This mildly spiced gravy goes well with flat breads.

Ingredients:
Low fat cottage cheese -100gm
Spinach greens -200gms
Green chillies -2 to 3
Cumin seeds -1tsp
Coriander leaves -1/2cup
 Finely chopped onion -1cup
Salt and oil -as required

Method:
Toast the cottage cheese on both sides in little oil. Cut it into small cubes. Keep it aside.
Wash and chop the spinach. Add salt and green chillies and cook in 1 cup of water.
Cool and puree it along with the chopped coriander leaves. Keep it aside.
In a frying pan, heat little oil and fry the cumin seeds. Then, add the chopped onions and fry. When the onions become translucent add the pureed spinach and cottage cheese. Simmer for few seconds.

Note: Chopped garlic can also added along with onions to give that restaurant flavour. 

Kidney beans curry

Kidney beans are available in red and white colours. However, the red variety is widely used as it is sturdy and it easily absorbs the flavours of the spices used in its preparation.
They are rich in dietary fibre and complex carbohydrates. A cup of cooked red kidney beans will give you approximately 225 calories. When eaten with steamed rice, it makes a wholesome meal.

Ingredients:
Red kidney beans -200gms
Garlic -few pods
Coriander seeds -2tsps
Cardamom -3 to 4
Cloves -2
Red chillies -4
Black pepper corns -1tsp
Onion -3
Tomatoes -3
Sugar -1tsp
Chopped coriander leaves -2tsps
Salt and oil – as required

Method:

Wash the kidney beans and soak in drinking water for 10 hours or overnight. Cook it along with the soaked water in a pressure cooker for 20 minutes. Keep it aside.
Lightly toast the spices (Coriander seeds, cardamom, cloves, red chillies, black pepper corns) in little oil. Keep it aside.
Chop the onion and garlic. Fry them till it changes colour. Then add the tomatoes. Cook till the tomatoes turn mushy. Cool and grind it along with the toasted spices.
Add the ground paste salt and sugar to the cooked kidney beans. Simmer for few seconds till is blended. Garnish with coriander leaves.

Note: This goes very well with steamed long rice that is laced with clarified butter.

Lauki kofta curry

 

This curry is also known as doodhi or lauki kofta curry. Here grated bottle gourd is mixed with chick pea flour and fried into dumplings. Then it is immersed in spicy tangy tomato gravy. This curry is another all-time favourite in our house. The gravy is simple with flavours of carom seeds and fried onion, while the dumplings are soft and spiced with green chillies and green coriander.

Ingredients for dumplings:

Bottle gourd -400gms

Chick pea flour -100gms

Chopped green chillies - 2tsps

Chopped coriander leaves -1tsp

Chopped ginger -1/tsp

Salt to taste

Oil for frying

Method:

Peel and grate the bottle gourd. Squeeze out the juice and reserve the liquid.

Combine the residue with chick pea flour, green chillies, coriander leaves, ginger and salt. Make small round balls and deep fry them in small batches. Keep it aside.

Ingredients for the gravy:

Tomatoes - 4

Carom seeds -1tsp

Onion -2 (chopped finely)

Chilli flakes -2tsp

Garam masala powder - 1tsp

Sugar -1tsp

Salt and oil - as required

Chopped coriander leaves for garnishing

Method:

Puree the tomatoes in a blender. Keep it aside. Heat little oil in a frying pan and fry the carom seeds. Add the onions. Fry till it becomes brown. Add the chilli flakes, garam masala powder, salt, sugar, the reserved water and pureed tomatoes. Cook for few seconds till is blended.  Garnish with coriander leaves.

Immerse the fried dumplings in the gravy and serve within five minutes.

Note: Carom seeds are also known as bishop’s weed. In Hindi, it is known as ajwain.

 

Stuffed capsicum curry

This is a rich recipe, wherein capsicums are stuffed with spicy potatoes and sweet corn then placed over tangy tomato cheese curry. This goes well with flat breads and steamed rice.
 
Ingredients:
Green capsicum -2
Boiled and mashed potatoes -1cup
Green chillies - 3
Chopped coriander leaves - 2tsps
Sweet corn - 2tsps
Grated cheddar cheese -4tsps
Salt to taste

For the gravy:
Tomato -3
Onion -2
Garlic paste -1tsp
Ginger paste -1/2tsp
Chilli flakes -3tsps
Garam masala powder -2tsps
Sugar -1tsp
Cottage cheese - 1/2cup
Chopped coriander leaves -1tsp
Butter -1tsp (optional)
Salt and oil -as required
 
Method:
Cut the capsicum into two and scoop out the seeds. Blanch them in hot water for few seconds. Keep it aside.
Combine the potatoes, sweet corn, green chillies, coriander leaves and salt. Stuff the capsicum cups with this mixture. Top each of them with grated cheddar cheese. Pre heated oven to 180°C. Grill the stuffed capsicum for 10 minutes or till the cheese turn brown. Keep it aside.
Chop the onions and tomatoes finely. Heat little oil in a frying pan and fry the onions. When it turns translucent add both the pastes. Sauté it well. Add the chilli flakes, garam masala powder and the tomatoes. Cook for few seconds. Cool and grind it along with the cottage cheese to a smooth paste. Place the paste again on the frying pan. Add sugar, salt and little water. Simmer over a low flame till it is blended. Garnish with butter and coriander leaves.
Arrange the grilled capsicum on the gravy and serve hot.

Lady’s finger in cheese

What do you do with curdled milk? The best option would be to separate the whey from the solids. Add sugar to the solids and heat it till becomes hard. I think differently. So, I have used the milk solids to make a tasty side dish.  It also has lady’s finger and select spices. Here is the recipe.

Ingredients:
Homemade cottage cheese – 1cup
Lady’s finger – 200gm
Garlic – few pods
Turmeric powder -1tsp
Chopped tomato -1cup
Chopped onion -1cup
Chilli powder -1tsp
Chopped coriander leaves – 2tsps
Salt and oil –as required

Method:
Cut the lady’s finger into half inch length. Shallow fry them in little oil. Keep it aside. In the same pan stir fry the onion, when it becomes translucent add the garlic and tomato. Stir fry for few seconds. Cool and grind them to a smooth paste. In a frying pan add the curry powder and ground paste. Stir fry for few seconds over high heat. Stir in the cottage cheese and the fried lady’s finger. Sauté till is blended well. Garnish with coriander leaves.

Spicy spinach potato gravy

This looks bland, but it is very spicy. It goes well with flat bread or steamed rice.

Ingredients:

Spinach - 1 bunch

Potatoes -100gms

Curry powder/garam masala -3tsps

Chopped onions - 2cup

cumin seeds -1tsp

Garlic paste -1tsp

Green chillies -2(finely chopped)

Chopped coriander leaves -2tsps

Salt and oil -As required

Method:

Boil the potatoes with the jacket. Peel and mashed it. Set it aside. Wash and chop the spinach finely. In a frying pan, fry the cumin seeds in little oil. Then add the onions. Fry for few seconds. Next add the garlic paste, green chillies and curry powder.  Sauté for few seconds. Add the chopped spinach, salt and two cups of water. Close and cook till done. Finely, add the mashed potatoes and coriander leaves. Simmer for a while till it reaches the consistency of gravy.

Note: Since sour ingredients like tomatoes, lemon or tamarind are not added, two teaspoons of yoghurt can be added in the end or before serving to reduce its pungency.

Pakodi kadi (fried dumplings in yogurt gravy)

 Kadi is made with yogurt while pakodi is the fried dumpling made from chick pea flour. This kadi goes well with plain rice or rice stir fried in clarified butter. Pakodi can be substituted with steamed vegetables to make this kadi healthier.

Ingredients:
Chick pea flour -1cup
Beaten curd -2cups
Onion - 2(finely chopped)
Green chillies -2(finely chopped)
Chopped coriander leaves -2tsps
Dried fenugreek leaves -1tsp
Asafoetida -1/4tsp
Cumin seeds -1tsp
Red chilli powder -1/2tsp
Turmeric powder -1/2tsp
Sugar -1tsp
Oil for frying
Salt to taste

Method:
Mix one teaspoon of chick pea flour, along with the red chilli powder, turmeric powder, salt and sugar to the beaten curd. Bring it pouring consistency by adding some water if required. Keep it aside.

Combine half the quantity of onion, green chillies and coriander leaves with the chick pea flour. Make stiff dough using as little water as possible. Make small dumplings out of it and deep fry them in oil till it turns crispy and brown. Keep it aside.

Take a frying pan and fry the cumin seeds in one teaspoon of oil. When it begins to crackle add the remaining onion and green chillies. Fry for few seconds. Then add the coriander leaves, dried fenugreek leaves and asafoetida powder. Sauté for another few seconds and drop it into the beaten curd. Bring it to a boil. Remove from the flame and add the fried dumplings. Allow 20 minutes before serving.

Ash gourd kootu

Ash gourd kootu is a gravy made out of ash gourd, coconut and split chick pea. This gravy famous in the states of Tamilnadu and Kerala is served as an accompaniment for Sāmbhar and Kuzhambu rice. 

Ingredients:
Ash gourd (cubed) -2cups
Split chick pea -3tsps
Grated coconut -1/2cup
Turmeric powder - 1/2tsp
Cumin seeds -1tsp
Mustard seeds -1tsp
Red chillies -2
Curry leaves -few
Salt and oil - as required

Method:
Grind the red chillies and coconut to a course paste without adding water. Keep it aside.
Soak the split chick pea in water for nearly an hour. In the meantime skin and cube the ash gourd. Place it in a thick bottomed pan along with the soaked split chick pea, turmeric powder, salt and one cup of water. Cook till the vegetable becomes tender. Add the ground coconut paste, sugar and curry leaves. Cook for few seconds till everything is blended well. Garnish with mustard seeds fried in little oil.