Ingredients:
2 cup zucchini, peeled and thinly chopped
1/4 cup red gram / vanpayar
3 green chillies
1 cup semi thick coconut milk
1/4 cup thick coconut milk
salt to taste
2 sprig curry leaves
1 tbsp coconut oil
Preparation:
- Soak the red gram in water overnight and pressure cook it for 3-4 whistles adding enough water and salt. Drain the water and keep it aside.
- Peel and thinly chop the zucchini and cook it with green chillies, few curry leaves and salt adding 3/4 cup of water.
- When zucchini is cooked and the water is almost dried, add cooked red gram and semi thick coconut milk to this and cook for 5-8 minutes over medium-low flame until it thickens.
- Adjust the salt and add thick coconut milk and cook for a minute over low flame.
- Switch off the flame and add curry leaves and coconut oil . Let it rest for 10 minutes…Serve with rice…
