Pulinkari ( a vegetable curry with dal and coconut )

Ingredients

Ash gourd : 1 cup cubed
Boiled tuvar dal : 1 cup
Water : 2 cups
Tamarind extract : 3 tbsp approx (watery consistency)
Turmeric powder : ¼ tsp
Chilly powder : 2 tsp
Coconut : ½ cup grated
Cumin seeds : ¼ tsp
Salt : to taste

For tempering:

Mustard seeds : ½ tsp
Fenugreek seeds : ¼ tsp
Chopped onions : 2 tbsp
Curry leaves : 1 sprig
Oil : 2 tsp

Cook the cubed ash gourd pieces in 1 cup water along with turmeric powder, chilly powder and salt. Add in the boiled tuvar dal and cook further for a few minutes. Now add the tamarind extract and let it boil for 2 minutes.

Meanwhile, grind the coconut and the cumin seeds in ½ cup water to a fine paste. Add it to the boiling mixture. Check for seasonings, and remove from fire, after it boils for a minute. You can add a little more water if you find the consistency too thick.

In a small pan, heat the oil and splutter mustard seeds and fenugreek seeds. Add the curry leaves and the chopped onions. Fry till the onions are brown. Add it to the curry. Serve hot with boiled rice.

You can substitute the ash gourd for any other vegetables of your choice like yam, raw banana, drumstick, pumpkin, etc.