Ingredients:

75g – split mung dal without skin, dry fried and soaked in water for 15 min.
250g – snakegourd, lightly scraped & cut into small pieces (discard seeds)
Salt
2 tsp – oil
1/2 tsp – cumin/jeera
6 to 8 – curry leaves
1 tsp – chopped coriander
1 tsp – red chilli powder
1- red chilli, broken into pieces
5 – garlic cloves, crushed roughly
1 tbsp – dessicated coconut powder
Asafoetida/hing a pinch (optional)
Turmeric powder/hald, a pinch
1/4 tsp – mustard seeds

Method:

1.Mix snakegourd pieces, drained mung dal, salt and haldi in a microsafe bowl with a little water.
2.Micro high for 6 min, stirring once after every 2 min.
3.Take oil in another microsafe bowl, add mustard, jeera, red chilli, hing and curry leaves.
4.Micro high for 1 and 1/2 mins, add red chilli powder to hot tempering, mix well.
5.Add this to the first bowl, mix well and micro high for 1 min.
6.Add chopped coriander and coconut powder, mix well and remove.