• Kothavarankai - 100 gm
  • Green Gram Dhal – two tablespoon
  • Coconut gratings – 1 tablespoon
  • Sambar powder – 1 teaspoon
  • Turmeric powder – a pinch
  • Curry Powder - 1/2 teaspoon
  • Oil – 1 teaspoon
  • Mustard – half teaspoon
  • Asafotida Powder - a pinch
  • Curry leaves few
  • Salt – ½ teaspoon

Method:

Wash and cut the Kothavankai into small pieces. Cook green gram dhal (not too soft 3/4th cooked)and drain the excess water.

Put the kothavankai into a vessel and add sambar powder, turmeric and salt and add enough water to cover the vegetable. Cook till the vegetable is soft. Drain the excess water.

In a kadai put one teaspoon oil and when it is hot add mustard. When it pops up add asafotida powder and curry leaves and fry for a while. Put the cooked vegetable along with cooked dhal. Stir well. Add coconut gratings finally and mix well.