- 200 grams avarakkai
- 2 tablespoons coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 1 green chilli, chopped
- 2 pinches asafoetida
- 7 to 8 small to medium sized curry leaves
- ½ cup water or add as required
- 3 tablespoons grated fresh coconut or desiccated coconut flakes.
Ingredient Facts and Health Benefits
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Learn how to make this recipe at Dassana's Veg Recipes