Ingredients:
To be ground into paste:
- Dudhi (Opo Squash) - 1 large - peeled and diced into 3/4th inch cubes.
- Moong Dal - 1/2 cup - washed and soaked in water for at least 1 hour.
- Olive oil - 1 teaspoon
- Cumin seeds - 1/2 teaspoon
- Asafoetida - 1/4th teaspoon
- Turmeric powder - 1/2 teaspoon
- Salt - to taste
- Jaggery - 1 teaspoon (optional)
- Cilantro leaves - 1/2 cup - chopped
To be ground into paste:
- Coconut (fresh or frozen) - 2 tablespoons
- Garlic - 3 cloves
- Green chilies - 2 / to taste
- Heat the oil in a sauce pan.
- Add the cumin seeds and let them turn light golden brown in color. Add the asafoetida and turmeric powder. Stir for 1 minute on low-medium heat.
- Add the soaked and drained moong dal. Stir for 2 minutes.
- Add the diced Dudhi (opo squash) pieces. Stir well.
- Add 1 cup of water, cover and cook for 5 minutes on medium heat.
- Add the above paste (coconut, garlic, green chillies), jaggery and salt to taste. Stir well.
- Cover and cook on low-medium heat stirring occasionally until the dudhi & dal are cooked. You may need to add little additional water.
- Do not overcook. The dudhi pieces should retain their shape and not be mushy. The subzi should not be too dry nor too watery.
- Garnish with chopped cilantro.
- Serve hot with roti, rice or quinoa.