Kovakka–Kadala thoran

Ingredients: (Serves 4 - 6)

Kovakka/ Ivy gourd      --   300gms
Kadala / Black channa  --   ¼ cup
Green chillies           --   3 - 4
Shallots                       --   2
Shredded coconut  --   ½ cup
Turmeric powder    --   ¼ tsp
Mustard seeds          --   1 tsp 
Red chillies, dry      --   2
Curry leaves              --   1 sprig
Salt                                --   as required
Oil                                  --   2 tbsp.

Preparation:

Soak the kadala overnight or for 8 hours. Pressure cook it adding enough water and keep aside. In my cooker, I need 3 cups of water and 4 - 5 whistles to get it cooked.

Wash and chop the kovakka in any shape. I slit them and then cut into half. Chop the shallots and slit the green chillies.

In a pan, heat the oil and add  the mustard seeds. Let it splutter. Add the red chillies and curry leaves and saute for few seconds. Add the chopped kovakka,shallots,green chillies, turmeric powder, shredded coconut and salt. Mix well. Make sure not to squish the kovakka.

Let it cook on a low flame for 5 - 8 mins, with the lid on. Open and stir every minute to make sure that it does not stick onto the bottom. I prefer the kovakka to be a little crispy than well cooked. Switch off the flame, add the kadala and mix well.

Serve with rice.