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Sunday, September 12, 2010


Bottle Gourd - 1 medium, peeled & cubed
Channa Daal - 1 cup
Oil - 1 Tbsp
Mustard Seeds - 1/2 tsp
Asafoetida - pinch
Turmeric Powder - 1/4 tsp
Green Chilies - to taste
Ginger - 1 tsp, grated
Water - 1/2 cup
Garam Masala - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Salt - to taste
Jaggery - 1 Tbsp
Tamarind Paste - 1/2 tsp

Wash channa dal and soak for 1 hour
Heat oil in a pressure cooker.Add mustard Seeds and allow them to pop.
Add asafoetida, turmeric, ginger, green chillies and stir.
Add water, drained channa dal, lauki. Mix well.
Add coriander powder, cumin powder, red chilli powder, garam masala, salt, jaggery and tamarind paste. Mix well and close cooker lid.
Cook until pressure cooker whistles two times and switch off stove.
Wait until pressure goes down completely to open the lid.
If you prefer more gravy, add a little more water and bring to a boil.
Garnish with coriander leaves and serve hot with chapati or roti.

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