2 medium sized Ridge Gourd / Heerekayi
2-3 Green Chillies
1/4 tsp of Turmeric powder
1 1/2 cup cooked Yellow Lentils / Thogari Bele / Toor Dal
1-2 tsp Lemon Juice
1-2 tsp grated Coconut
3-4 Coriander Leaves
5-6 Curry Leaves
Salt to taste
1/4 Cumin seeds
1/2 tsp Mustard seeds
Big pinch of Asafetida powder / Hingu
1 tsp Ghee
Peel the outer skin of ridge gourd and chop it into medium sized pieces as shown in the picture below. Cut the green chillies into 2 halves.
Put chopped ridge gourd, green chillies, salt, turmeric powder and water in a vessel and cook them well.
Once the ridge gourd is cooked properly, add cooked yellow lentils and bring them to boil.(You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days.) Add grated coconut and keep the tove in low flame for about 4-5 mins and stir it. Add chopped coriander leaves, lemon juice and mix them well. Add mustard seeds, cumin seeds and ghee in a pan. Once it starts spluttering, add asafetida powder, curry leaves, keep it for few seconds and then add it to tove. Mix well before serving. It goes well with Rice.