Sponge Gourd / Tuppada Heerekai Tovve

Here in the international vegetable market Tuppada Heerekai is locally called Pipian. This vegetable looks very much like Zucchini. In fact I didn’t know how to cook this vegetable until my mother-in-law last year showed me how to prepare this tovve. She even told me that we can make Bhajji very similar to Heerekai Bhajji. Tuppada Heerekai Tovve goes well with steamed rice!
Prep Time	5 Minutes
Cooking Time	30 Minutes
Serves	3-4 People
Ingredients	Toor dal Pipian Green Chillies Turmeric Powder Grated Coconut Curry Leaves Jaggery Salt Lemon / Lime Juice	1 Cup 2 Medium           3-4 ½ Tsp. 2 Tsp. A Few To Taste To Taste To Taste
For Seasoning	Mustard Cumin Seeds Dry Red Chilli Asafetida Ghee	½ Tsp. 1 Tsp. 1 A Pinch As Reqd.
Method 1.     Pressure cook Toor Dal. 2.     Chop Pipian to small pieces, slit green chillies. 3.     Cook the chopped pipian and green chillies with a little water. Cook till it is done. Note: Pipian cooks fast, keep an eye. 4.     Now add both toor dal and cooked pipian. 5.     Add salt, jaggery and turmeric powder and mix well. 6.     Cook for 4-5 minutes on a medium to low flame. 7.     Add grated coconut (fresh/frozen) and curry leaves and cook for 3-4 minutes. 8.     Season the tovve with mustard and cumin seeds adding on asafetida and dry red chilli. 9.     Pour the seasoning and turn off the stove. Squeeze lemon and garnish with coriander leaves.