SNAKE GOURD PITLAI

Bitter gourd pitlai is quite normal whereas this Snake gourd pitlai is a very different and a spicy one. This is one of my favourite dish and also my children loves it like anything.
The aroma in the half done stage will tempt you to taste it.

INGREDIENTS
Snake gourd-1/2 kg
Big onion-3 nos
Grated coconut-1 cup
Ginger garlic paste-1/2 tsp
Oil-1 small cup
Bengal gram dal-1 big cup 

Sombu-1/2 tsp
Chillie pow-1 tsp
Salt to taste

METHOD
1) Soak bengalgram dal for 3 hours and drain the water completely.

2)Take a kadai and fry one by one.
3)Start with sombu, grated coconut, finely chopped onion and end with the finely chopped snake gourd.
4)Grind gently all things one by one in the same order as we fried  and collect all in a bowl. 
5)Put half cup bengalgram dal with the collected bowl and grind the other half well in the mixie.
6)Now add salt, chillie powder, ginger garlic paste,and mix all well.
7)In a kadai pour oil and add all the mixed conted to it and fry in low flame.
8)Saute it often and fry it in the low flame for 1/2 an hour.
9)That's it. . . Yeah. .  the toasted aroma will make sure you that the  snake gourd is ready to tingle your tastebuds.
10) Its the best pair for Sambar rice and to know its real taste just take it with curd rice.
Though it may seem little longer process, in short its a process of low fry, grind and deep fry of all the items. Try this and ask your family to guess What's the vegetable ???