Teasle-Gourd-Paruppumasala-Curry

#TeasleGourdParuppuMasalaCurry : The botanic name of #TeasleGourd is Momordica dioica and it is also called #SpinyGourd or #Spinegourd in English It is called #MezhuguPagal [ #மெழுகுபாகல் ] or #PazhuPaagal [ #பழுபாகல் ]. #TeasleGourd is called #Kandubanna or mada haagala kaayi in Kannada. It tastes just like bitter gourd but less bitterness. This can be used in the preparation of sambar and masala curry 
Here we will learn to make paruppu masala curry using Teasle gourd.

Ingredients :
6 -7	Teasle gourd, chop nicely
2	Baby corn, chop nicely [ optional ]
1/4 cup	Capsicum chopped [ optional ]
1 pinch	Turmeric powder
1/2 Tsp	Salt [ adjust ]
For Masala :
3 Tsp	Coconut scrapings
2 Tbsp	Gram dhal soaked
1 or 2	Red chilly [ adjust ]
1 Tsp	Cumin seeds
1 Tsp	Fennel
1/2 Tsp	Coriander seeds
1/4 Tsp	Salt [ adjust ]
1	Onion, chop
10 to 12	Curry leaves
2 Tsp	Coriander leaves
10 to 12	Mint leaves [ optional ]
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split
2 Tsp	Oil

Chopped coriander leaves to garnish.
Method :
Soak gram dhal [ channa dhal - kadalai paruppu ] 1 hour before starting to prepare the curry.

Take all the ingredients except onion and soaked gram dhal in a mixer grinder jar.
First grind without water.
Then add little water and grind well.
Now add onion and gram dhal and run for few seconds only.
Keep aside the prepared paruppu masala.

Heat a kadai with 1 Tsp of oil on a stove over medium heat.
Crackle mustard seeds and then add black gram split.
Add all the chopped vegetables once black gram turns golden.
Sprinkle salt and turmeric powder and mix well.
Keep the kadai closed with a lid till the vegetables turn soft.

Open the lid once the vegetables are done and add prepared masala paste.
Then add 1 more Tsp of oil and mix well.
Allow to simmer over slow flame till the raw smell of masala goes off.
Keep turning the curry at regular interval to avoid burning at the bottom.
Transfer into a serving bowl once the curry becomes dry and  turns slightly golden color.
Garnish with coriander leaves.

Goes well with white rice mixed with Sambar or Rasam.
It also tastes good with Curd rice.







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