Kayi Rasa (White)

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Ingredients

Tonde kayi/Beans/Snakgourd– ½ kg
Urad dal – 25 grams
Grated coconut – 1 and 1/2 cup
Jeera – 1 table spoon
Green chillies – 5-6
Curd/butter milk (should be little bit sour)
Salt to taste

Method
Cook raw toned kayi/beans/white pumpkin (do not cook too much – let it be 75% cooked) along with salt. Soak the Bengal gram dal in water for about 30 minutes. Fry the green chillies little bit. Grind coconut, soaked Bengal gram, jeera and fried green chillies. Add this to the cooked vegetables and boil it for few minutes. Before taking out from the stove, add the curd/butter milk. You can add the seasoning.