Bottle gourd with coconut

The use of coconut is predominant in the southern states, especially Kerala. Coconut gives a sweet taste to the dish. Its fibre content is also good for the system. Anything in moderation will not harm the system at all.

Ingredients:

½ kg bottle gourd, ½ cup grated fresh coconut

For  seasoning:

 ½ tsp black gram, ½ tsp jeera, ½ tsp mustard seeds, 1 twig curry leaves, 2 red chillis, 2 tsp oil and salt to taste.

Preparation:

1. Peel and cut lauki into small pieces. 
2. Heat oil in a pan and add the dal and spices. 
3. Fry till golden brown and add the lauki and ½ cup water and cover with the lid. 
4. Once it is done soft, fold in the coconut to the vegetable and remove from fire.

Serve hot with rice or roti.

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