SNAKE GUORD CURRY

Ingredients
Snake gourd -1 medium size
Broken green gram (pasi paruppu) -2 to 3 table spoon
Bengal gram (kadalai paruppu)-1 table spoon
Small onion-2 or 3 (1 table spoon of minced big onion)
Green chili-2
Sambar powder-1/2 teaspoon
Turmeric powder-1/2 teaspoon
For seasoning
Small jeera-1 teaspoon
Broken urudh dhal-1/2 teaspoon
Curry leaf-little

Procedure
I always prefer cooking green gram in a kadai since I feel that the dhal gets a sticky texture if pressure cooked. Those who are used to cooking the dhal in the cooker please give this a try. Moreover the dhal will get cooked very fast even in a kadai.
In a kadai cook both the dhal together along with the turmeric powder
Once the dhal is cooked well, add the cut snake guard, onion, green chili and sambar powder.
Make sure there is 1 to 1 ½ cups of water in the kadai for the vegetable to get cooked.
In half way stage add the salt needed.
Cook for 10 minutes in medium fire.
Before switching off make sure of the consistency.
If you are going to feed the child with this then the consistency should be little watery else you can have your desired consistency.
This koottu has to be seasoned in the end preferably in ghee. Ghee gives the extra bit of taste and flavor for the curry.