Rinse and slit the gourd. Remove the seeds and cut into small pieces. meanwhile on the other side, wash and soak the brolotti for an hour and steam or 1 whistle and keep aside. Now in a pan half cook the gourd and add the bean to it. Add salt and turmeric powder. Mix and stir in low flame. Close the lid of pan and allow to cook for 5 min. and add the coconut, chilli, cumin paste. Mix and stir well. Again close the lid and cook for 5 min or more till the paste sticks to the vege. In a small pan tamper the given tampering ingredients and pour over the dish. Mix and is now ready to serve. This curry is same as doing the snakegourd kootu with raw channa dal.
Goes very well with rice, chapathi and is a nutritious diet due to addition of brolotti bean.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin