Ingredients
- 1/2 tablespoon sesame oil
- 1/8 teaspoon fenugreek seeds
- 12 small onions
- 3 green chilies
- Curry leaves
- 6 garlic cloves
- 3 large tomatoes
- 1 peerkangai | ridge gourd
- 2 small brinjals
- 1/2 teaspoon chili powder or sambar powder
- Turmeric powder
- 1/4 cup water
- 1 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- Coriander seeds
- 1 teaspoon chana dal
- 1/2 teaspoon cumin seeds
- 2 dried red chili
- Curry leaves
Instructions
- First, Heat sesame oil in a pan.
- Add fenugreek seeds, curry leaves, and green chilies; sauté.
- Furthermore,Add small onions and garlic cloves; sauté until translucent.
- Add tomatoes, turmeric powder, chili powder, salt, ridge gourd, and brinjal; sauté until the mixture begins to boil.
- Add water and pressure cook for 3 whistles.
- Mash well and boil till gravy comes together
- Heat coconut oil separately.
- Temper mustard seeds, chana dal, cumin seeds, dried red chili, and curry leaves.
- Finally add the tempering over the cooked dish. Serve hot.
Video
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