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Monday, July 28, 2008

Heerekayi Tove / Ridge Gourd Tove

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 fresh 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. Add grated coconut and keep the Tove in low flame for about 3-4 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/Chapathi.