1. Ash Gourd OR Okra OR Snake Gourd OR chopped spinach OR Cucumber- 2 Cups
2. Channa Dal- 1/4 Cup( soaked in water for an about an hour)
3. Fresh grated coconut- 2 Tbsp
4. Cumin seeds( Jeera)- 1 Tsp
5. Green Chilies- 4, approximately
6. Yogurt( will be good if its a bit sour)- 1 cup
7. Fresh coriander- 2 to 3 sprigs
8. Fresh Ginger- an inch piece, chopped
9. Curry leaves- 1 Sprig
10. Asafetida- a pinch
11. Oil- 3 Tsp, for tempering
12. Mustard seeds- 1 Tsp
13. Salt- To taste
14. Turmeric powder- a pinch
If using okra, wash well, and dry each with a dry towel before cutting into small pieces. Fry the pieces well in a Tbsp of oil, till all the gummy extracts cease completely. If using spinach, wash well and chop. The other vegetables can be cut into large pieces, because, they tend to dissove while cooking.
Make a tempering of mustard seeds, curry leaves and asafetida in a thick bottom pan. Add the cut vegetables, water, salt and a pinch of turmeric and cook till they are done. It is a good idea to cook the veggies in water just enough to cover them. The water in which the vegetables have cooked contain nutrients, and it will be a waste to have to drain off the excess.
In the meanwhile, grind together the channa dal, jeera, chilies, yogurt, coriander, ginger and the coconut. Add the paste to the cooked vegetables. Channa Dal thickens while it is heated, so add water as needed to prevent the paLadya from getting too thick. Add the salt. Simmer for a minute or two, before serving hot with rice.