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Red lentils - 1 cup
Water - 4 cups
Turmeric powder - 1 teaspoon
Salt - 1 Tablespoon
Potato - 2, medium (200 gm)
Gourd - 200 gm
Aubergine - 100 gm
Green papaya - 100 gm
Dessicated coconut - 1 cup
Vegetable oil - 3 Tablespoons
Mustard - ½ teaspoons
Bay leaves - 2
Cumin seeds - 1 teaspoons
Red chilli - 4, split lengthwise
Onion - 100 gm, finely chopped
Tomato - 100 gm, chopped
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Peel the potatoes and cut them into cubes (each 1 cm). Peel the gourd and make pieces of 4 cm length, 2 cm depth. Cut aubergine into pieces of 5 cm length, 2½ cm depth. Peel the papaya and make pieces of 4 cm length, 1 cm depth. Fry the lentils in a dry pan for 8 minutes until brown. Wash the fried lentils. Add water to the cooker. Add washed lentils, salt and turmeric powder. Cover the cooker and let it cook at high heat. After the 1st whistle, simmer and cook for 3 more minutes. Remove the cooker from heat. Immerse the hot cooker in cold water taken in a container. Leave it for 2 minutes to cool down. Open the cooker. Add potato, gourd, aubergine, papaya and coconut. Mix well. Cover the cooker and let it cook at high heat. After the whistle, simmer the heat and cook for 2 more minutes. Remove the cooker from heat and let it cool down. Heat oil in a pan. Add mustard. When it starts splattering, add bay leaves, cumin and chilli. Stir for few seconds. Add onion and fry till golden brown. Add tomato and fry until the oil separates. Remove the pan from heat. Open the cooker and add the contents of the pan. Mix well. Serve hot.
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