1 cup diced Tondekai,(my mom cuts the Tondekai lengthwise and my aunt horizontally I dice it to disguise it.)
1 cup moong daal.
4 tbsp. Grated fresh coconut
2 tsp. Roasted jeera
2 tsp. Pepper
Salt to taste
Pinch of turmeric
Season with mustard, urad daal,red chilli, asafoetida and kharipatta.
Method
Coarsely grind coconut, jeera and pepper, without water.
one cup moong daal add three cups water and bring to a boil, turn the flame down and add the Tondekai let it cook for 12-15mnts.(If you prefer pressure cooking then cook Tondekai, moong daal and one cup water this ensures that the vegetable stays crisp.)
Now add salt, and turmeric let it cook for 2mnts.
Add in the ground coconut masala.
Add water to achieve desired consistency. When it comes to a boil temper it with the seasoning.
Goes well with rice, and roti.
