MURUNGA KEERAI WITH BOTTLE GOURD (Kugan )

MURUNGA KEERAI WITH BOTTLE GOURD

Ingredients:

To Roast Till Golden And Grind To Powder;
2 tbs coriander seeds
1 tsp funugreek seeds
1 tsp cumin seeds
1 tsp pepper corns
2 red dry chillies
2 tbs grated coconut.

1 tbs oil
1 tsp mustard seeds
2 dry red chillies cut into pieces
¼ tsp asafoetida powder
2 green chillies sliced
1 tsp ginger chopped
¼ tsp tumeric powder

1 cup bottle gourd cubed
½ cup murungai leaves
1 cup cooked pasi paruppu.
2 cups water
Salt to taste

Method:

Heat oil in a wok, add in all the spices and the tumeric powder.
Give a good stir, add in the bottle gourd, murungai leaves, cooked dal,
water and salt. Mix nicely , cover and cook on low flame.
Cook till the veges are cooked, add in the ground powder.

Add little more water if needed, the dish will be little thick.
Taste for salt and remove. Goes well with rice or roti.