Ingredients

1. Kovakkai/Tindora/Dondakaya – 300 gms
2. Chana dal (Bengal dal) – 2 to 3 tbsp
3. Water – 1 cup or 200 ml

Thadka /seasoning

4. Oil – 1 tbsp
5. Mustard seeds – 1/2 tsp
6. Cumin seeds – 1/4 tsp
7. Curry leaves – 15
8. Hing (asafoetida) – 1/4 tsp
9. Onion (chopped) – 50 to 70 gms
10. Green chillies (slit) – 2
11. Fresh grated coconut – 4 to 5 tbsp
12. Salt - as per taste

Method

1. First boil chana dal with 1cup water or less, it should be as a whole, not mashed. It should be just cooked or 90% only.
2. Add tindora in the same vessel (if liquid is left), no need to add water, give one whistle (pressure cooker) or cook till tindora is cooked.
3. Now take another vessel, add oil, when hot add mustard seeds and cumin seeds, when it starts sputtering add hing, curry leaves, sauté for 30sec.
4. Add onion and cook till soft and translucent.
5. Add the chana dal and tindora with its liquid and green chillies; cook till all water is absorbed.
6. In the end, add salt, grated coconut, mix well and switch off.

Notes

1. Can boil chanadal and tindora  separately.
2. Can add crushed garlic for different flavour.
3. After boiling chana dal and tindora if no water is left, then no need to add more water, just cook for 1 to 2min both, then add the coconut.