Peeled skin Ridge Gourd Curry (Beerakaya Pottu Kura)

Ingredients:

1) Toor Dal = (Kandipappu) = 1/2 Cup.
2) Green Chillies =(Pachimirapakayallu)=  4 Pieces.
3) Beerakaya Pottu = 2 Cups.
4) Salt = Acc to taste.
5) Garlic = (Velli Vulli) = 8-9 Flakes.

Popu:
1) Mustard Seeds (Aavalu) = 1/4 Tea Spoon
2) Cumin Seeds (Jeela Karra ) = 1/4 Tea Spoon
3) Black gram (Urad Dal /Minapa Pappu) = 1/4 Tea Spoon
4) Dry Red Chillies (Endu Mirapakayalu) = 1-2 Pcs
5) Asafoetida (Inguva) = One Pinch
6) Curry leaves (Karivepaaku) = 1 Table Spoon
7) Oil (Sunflower Oil/ Vanta Nune) = 2 Tea Spoons

Method:

1) Peel the skin of Ridge Gourd and clean once or twice with water.
2) Cook the peeled skin of Ridge Gourd in pressure cooker (add little water in vessel along with peeled skin of Ridge Gourd before cooking) for about 3 whistles.
3) After the pressure is released, drain out the excess water and keep aside.
4) Cook Toor dal seperately, this should not be very soft, drain out excess water if any, and keep aside.
5) Then again squeeze excess water from boiled peeled skin of Ridge Gourd (Beerakaya Pottu) and toordal.
6) Take a small pan add some oil after heating it, add seasoning / popu items then fry Garlic and Green Chillies, then add cooked Toor Dal and Beerakaya Pottu add some salt and fry for a minute to remove the excess water and wetness if any.

 Serve with Hot plain rice OR Chapati.