Bottle Gourd & Moong Dal Fry With Coconut

                         
Ingredients :

• 2 cups Bottle Gourd / Sorakaya Pieces
• 1/4 cup Moong Dal / Pesara Pappu
• 1 pinch Turmeric powder
• Few fresh Coconut Pieces
• 3 Green Chillies
• Salt to taste

For Popu :

• 1/2 sp Mustard seeds
• 1/2 sp Urad dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash and half cook pesara pappu and strain & keep aside.
• Grind coconut and green chillies into a powder not paste(with out water).
• Wash, peel sorakaya & cut into small pieces.
• Heat oil in a pan add popu ingredients & fry for 2mins.
• When they splutter add curry leaves, bottle gourd pieces and stir.
• Add turmeric powder, salt & mix well.
• Sprinkle little water, cook on low flame with cover. 
• When the curry is done add cooked dal and stir, fry for 2mins.
• After that add ground coconut mixture and stir well.
• All the curry gets well coated with the coconut mixture.
• Continue to cook on low flame for 3-4 mins.
• Sorakaya, pesara pappu fry is ready to serve.
• Serve with hot white rice.