Ingredients:
250gm Split Bengal gram
250gm Bottle gourd
50gm Onion
1 tsp Chilly powder
1 tsp Coriander powder
A pinch Turmeric
A small piece Ginger
3 Green chilies
1 tsp Garam masala
50gm Tomatoes
2 tsp Ghee
¼ Limes
A few springs Coriander leaves
To taste Salt
To temper
5 tsp Ghee
A small pinch Asafoetida
A small piece Ginger
1 flake Garlic
2 Red chilies
A pinch Cumin
Method:
Heat fat and fry onion till golden brown. Add chilly powder, coriander powder, turmeric, chopped ginger, slit green chilies and finely chopped tomatoes. Sauté for 3 to 5 minutes. Add garm and sauté. Add double the amount of water. Dice gourd and add to gram when it is three- fourths done. When cooked, add roasted and powdered garam masala and salt. Mix lime juice. Remove pan from fire. Heat fat for tempering. Add Whole red chilies, sliced ginger, crushed garlic and cumin. Fry. Pour over gram, mix well.
Related posts:
