Bottle Gourd with Coconut

Anapakaya Kobbari Koru

Ingredients:

Bottle Gourd 1/3 of small one
Fresh Coconut (shredded) 2 tbsps
Green Chiles 3
Salt to taste

Talimpu:

Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Broken red chillies 3
Curry Leaves 3
Hing a big pinch
Oil 1 tbsp

Method of preparation:

Peel and chop bottle gourd into small pieces (abt. 2 cups)
Boil few cups of water in a saucepan.
Add chopped bottle gourd, salt and cook for app. 5 minutes or until the bottle gourd turns soft.
Remove from heat and strain the cooked bottle gourd.

Heat oil in small wok on medium high, add all talimpu ingredients in order.
When mustard seeds start to jump, add cooked bottle gourd and stir fry for few seconds.
Then add grated coconut and salt.
Stir and serve with rice or roti.

Notes: Don’t overcook bottle gourd pieces else they turn mushy.