March 14, 2014


Drumsticks - 3
Bottle gourd -200 gms
Sour curd - 2 cups
Salt to taste

For the Spice Paste:
Channa dal - 1/2 cup
Freshly grated coconut - 1/2 cup
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Ginger  - 2" piece
Green chillies -6-8
Coriander leaves - small bunch
Curry leaves -  few

For Talimpu:
Oil - 1 tbsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few


To prepare the paste: 

  • Soak the channa dal and mustard in a little warm water for 15 minutes. Grind to a paste with emaining ingredients.
  • Blend the curd with 2 cups of water then add this paste to the curd and blend well. Keep aside.
  • Peel and chop bottle gourd into pieces. Cut drumsticks into 2" pieces. Boil the vegetables in just enough water until tender. Keep aside along with the water.
  • Heat the oil in kadai, add talimpu ingredients and allow to splutter. Stir in boiled vegetables and curd mixture.
  • Boil for 5-6 minutes stirring continuously. Finally add salt and garnish with coriander leaves.

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