SNAKE GOURD PEPPER GRAVY

Preparation Method :

• Dry roast black pepper and make into fine powder.
• Pressure-cook moong dal for 4 whistles.
• Chop snake gourd into small pieces.
• Add snake gourd to hot salt water and toss with ladle until rich in colour; add asafoetida powder and pressure-cook for a whistle.
• Release steam, and open immediately to retain colour.
• Add cooked dal to it and stir.
• Add the powdered pepper to the mixture and bring to boil, stirring well.
• Heat oil, and allow mustard seeds to splutter. Add to the gravy with curry leaves. Stir, thicken it and remove from fire.
• Serve hot with rice.