Kakarakaya Pesarapappu Koora / Karela Moong Dal Curry

Ingredients

Kakarakaya/Karela chopped – 1 cup

Pesara pappu/Moong dal – ½ cup

(Soak in water for 3 hours and drain it)

Tomato chopped – 1

Onion chopped – 1 big

Fresh coconut pieces – ¼ cup

Red chilli powder – 2 tsp

Coriander powder – 1 tsp

Jaggery – 1 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

                                          

Method

1. Cut the Karela into 1 inch pieces. In a bowl add Karela pieces,
2. Heat oil in a pan and temper it.
3. Add onion and fry until color change.
4. Add Karela pieces, moong dal and fry until half cooked. Add tomato and saute for 5 mins.
5. Add coconut pieces, jaggery and water. Leave it for 5 mins.
6. Sprinkle coriander powder and mix well for 2 mins.
7. Serve with roti.

Linking to:
Gayathri's WTML event hosted by Radhika,
Pari's 'ONLY' with Legumes hosted by Nalini,
Viji's Soul Food Show & Give away,
Foodabulous Fest Event organised by simply Tadka and hosted by Pramitha love cooking.