Ingredients :🔗

• Cucumber 24 palam Ghee - 1½ palam Chilly - ¼ palam Mustard Seed - ¼ palam Black Gram - ¼ palam Bengal Gram - ¼ palam Powdered Salt - ¼ palam Cooked Pigeon Pea - 2 spoon Karima Powder - ½ palam Grated Coconut - 1½ palam

Method :

• 1. Take the cucumber and cut its bottom in the shape of 50 paise coin and take that round piece and rub it in the same place. When we do this the bitterness comes out like lather.
• 2. Remove the lather carefully and peel the outer skin. Cut into small pieces and if it is too ripe take out the seed.Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it.
• 3. Then temper with mustard seed,black gram,bengal gram and chilly as described in the recipe. Then add the cucumber pieces into the tempered mixture and sprinkle some water and cook it with closed lid.
• 4. When it is fully cooked add salt,karima powder and cooked toor dal and mix it. Lastly add the grated coconut after taking out from the fire and serve.

189. Snake Gourd Curry With Bengal Gram

• 1. Take the snake gourd and cut its top and bottom in the shape of 50 paise coin.
• 2. Take water in a lead coated vessel and bring to boil. Add the bengal gram to the boiling water and cook it with closed lid. When it is completely cooked add the cut snake gourd.
• 3. Mix it nicely and keep it closed. When the snake gourd is completely cooked drain the excess water. Add the salt,karima powder and mix it and take out from the fire.
• 4. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it.
• 5. Then temper with mustard seed,black gram and chilly as described in the recipe. Add this and grated coconut to the cooked snake gourd and serve.