ELONGATED GOURD ( PARWAL)AND LITTLE GOURD ( KUNDRU)ROSTI

INGREDIENTS
Parwal finely chopped 1 cup
kundru ( kovakai) finely chopped 1 cup
onion finely chopped 1/2 cup
capsicum finely chopped 1/2 cup
chili pdr. and salt to taste
chaat masala 1 tsp
 roasted gram dal ( POTTUKADALAI) powdered 3-4 tbsp  or rice flour as needed
oil for shallow frying

METHOD
mix all the veges with the seasonings well, then add the roasted dal pdr., mix well, you'ld be able to bind well, or if need be add more pdr. or little rice flour, mix well
heat a tawa/ shallow pan, put little oil, flatten the mixture with your hand, they're very light, so make small ones, or you can take a big ball, spread it on the tawa as thin as possible, fry on low flame till golden on both sides, adding little oil as needed. You've to be careful when you turn, so best is to make them small, as it will be easy to handle. Serve hot with ketchup, or flavoured curd, or chutney.

 

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