|1 medium Bottle Gourd||1 pinch Turmeric||1 tsp Mustard Seeds||Oil|
|1 cup Chana Dal||2 tbsp Grated Coconut||3 tsp Jeera||Ghee|
|4-6 Dry Red Chillies||1 tsp Urad Dal||Salt|
|1 tbsp Rice flour||1 tbsp grated Ginger|
|1 pinch Hing|
|4-6 Curry leaves|
Peel, wash and cut the Ghia into 1-inch cubes.
Pressure cook the Ghia and the Chana Dal with a pinch of turmeric and some salt in 3 cups of water for about 1-2 whistles.
In a pan, add a tsp of oil and roast 2 tsp Jeera.
Add the dry red chillies and roast until medium dark.
Grind this into a fine paste along with the coconut and rice flour and 1/2 a cup of water.
Add about 2-3 tsp of ghee to the pan and splutter the mustard seeds in it.
Add a tsp of Jeera, Urad Dal, Hing, Curry leaves and grated ginger.
Cook until golden brown and add the coconut paste to this tadka. Cook for a minute or two until the coconut paste starts to boil.
Add the Ghia and Chana Dal along with its water to this and boil for a few minutes.
Season with fresh Dhania and serve.
We can also add peas and carrots to this kootu to make it more colourful.
Notes: This kootu can also be made with white pumpkin instead of ghia.