### TranslatedIngredients: 1 Potato (Aloo) - skin peeled and chopped into cubes,1 Drumstick - cut into 1 inch stick,1 cup Bottle gourd (lauki) - chopped into small cubes,1 cup Pearl onions (Sambar Onions) - chopped,2 Green Chillies - slit,1 tablespoon Jaggery,1 cup Tamarind Water,1 teaspoon Turmeric powder (Haldi),Salt - to taste,1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Methi Seeds (Fenugreek Seeds),2 Dry Red Chillies,1 tablespoon Chana dal (Bengal Gram Dal),1 tablespoon White Urad Dal (Split),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 sprig Curry leaves,1 teaspoon White Urad Dal (Split),1 teaspoon Red Chilli powder,1 pinch Asafoetida (hing) ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Andhra ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Andhra Style Mukkala Pulusu, keep the vegetables ready, Heat a flat skillet with oil.Add the chana dal, urad dal, coriander seeds, dry red chillies, fenugreek seeds, cumin seeds and fry them till they become light brown and a wonderful aroma comes out.Cool it down and add little water and grind it into a smooth creamy paste and keep it aside.Take a pressure cooker with oil, add onion and saute till they turn translucent. Add in green chillies and saute for 10 seconds. Add in vegetables, potato, drumstick and bottle. Sprinkle with turmeric powder and give it a mix. Add in ground paste, jaggery, tamarind water and salt. Add about 1 cup water and pressure cook for about 2 whistle.Once done, switch off the heat, allow the pressure to release by itself. Heat a small pan for tempering, add oil, once it gets hot add mustard seeds and allow it to splutter and add the curry leaves and hing. Leave it again for 10 more seconds.Add urad dal and chilli powder and pour it over the Andhra Style Mukkala Pulusu and serve. Serve the Andhra Style Mukkala Pulusu with hot steamed rice, Karnataka Style Sorakkai Palya and finish it off with a cup of Gajar Ka Halwa for your sunday meal.