Seema Vankaya Pesara Curry / Chow Chow Moong Dal Porial / Bangalore Brinjal and Moong Dal Fry

Ingredients

• 1 no Bangalore Vankaya/Chow Chow/Seema Vankaya
• 2 sp Moong Dal
• 2 sp grated Fresh Coconut
• 1 Green Chilli chopped
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder
• Salt to taste
For Popu :
• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1/2 sp Chana Dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Instructions

1. Wash and soak moong dal for 10 mins and keep aside. Wash, peel seema vankaya and chop into small pieces.
2. Heat oil in a pan add popu ingredients and fry, once done add chopped green chillies, curry leaves and fry.
3. Then add soaked moong dal and mix well, sprinkle little water and cook on low flame until just soft.
4. Then add chow chow pieces, salt, turmeric powder and mix well, cover and cook for 5 mins, stirring occasionally, if needed add little water.
5. Once done add grated coconut, red chilli powder and mix it well, cook for one more min on low flame.
6. Now chow chow moong dal porial is ready, transfer into a serving bowl and serve with rice or roti.