Yield: 1 servings
Measure | Ingredient |
---|---|
1 small | Bott gourd |
½ cup | Channa dal; (bengal gram) |
1 teaspoon | Coriander finely chopped |
1 \N | Stalk curry leaves |
¾ teaspoon | Dhania powder |
½ teaspoon | Red chilli powder |
¼ teaspoon | Turmeric powder |
\N \N | Salt to taste |
½ teaspoon | Sugar |
3 smalls | Pieces tamarind; (3 to 4) |
2 \N | Pinches asafoetida |
¼ teaspoon | Mustard & cumin seeds |
1 tablespoon | Oil |
½ cup | Water |
Wash and soak dal for 15-20 minutes.
Peel and chop gourd into medium sized cubes.
Mix all dry masalas in water.
Heat oil in a heavy sauce pan.
Add seeds, allow to splutter.
Add curry leaves and asafoetida, and masala water.
Allow to simmer for 2 minutes.
Add dal, gourd, cover and cook for 8-10 minutes, or till dal is tender.
Add sugar, tamarind, salt, and cook further 2-3 minutes.
Garnish with chopped coriander. Serve hot with chappati, phulka or tandoori roti.
Making time: 20 minutes (excluding soaking time) Makes: 4 servings
Shelflife: 1 day refrigerated (but best flavour is when fresh) Converted by MC_Buster.
Converted by MM_Buster v2.0l.