GHIYA & PAPPAD KOOTTU...

RECIPE:

Ingr:

Ghiya/Lauki               500 gm
Moong/Chana dal       1/2 cup
Tomatoes                        2
Onion                           1
Garlic                           3 cloves 
Gr chillies                    7 - 8
Turmeric                     1/2 tsp
Fennel seeds              2 tsp
Cumin                         1/2 tsp
Curry leaves              1 sprig
Coriander leaves       1 sprig
Mustard                       1/2 tsp
Urad dal                       1/2 tsp
Hing                             a pinch
Pappad (raw)               4 (into quarters)
Salt to taste

Method:

1. Peel and cut ghiya into cubes as shown. 
2. Soak daal for 20 mts.
3. Chop onion, tomatoes and slit gr chillies.
4. In a cooker place all the ingredients (except tadka ones).
5. Pressure cook till the 1st whistle; reduce the flame and simmer for 5 mts.
6. Remove from fire and let it cool.
7. Prepare the tempering with mustard, urad dal, hing,cumin and curry leaves.
8. Open the cooker, put in the papad pieces and immerse into the sabzi ( they get cooked in the heat).
9. Mix the kootu well and temper the dish.
10. Sprinkle with chopped coriander leaves. Serve hot with rice, roti, puri etc.