| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch2 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Bott gourd |
| 1/2 |
c |
Channa dal; (bengal gram) |
| 1 |
ts |
Coriander finely chopped |
| 1 |
|
Stalk curry leaves |
| 3/4 |
ts |
Dhania powder |
| 1/2 |
ts |
Red chilli powder |
| 1/4 |
ts |
Turmeric powder |
|
|
Salt to taste |
| 1/2 |
ts |
Sugar |
| 3 |
sm |
Pieces tamarind; (3 to 4) |
| 2 |
|
Pinches asafoetida |
| 1/4 |
ts |
Mustard & cumin seeds |
| 1 |
tb |
Oil |
| 1/2 |
c |
Water |
INSTRUCTIONS
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.
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