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Wednesday, September 15, 2010


Ghee - 1 tbsp
Onion(chopped finely) - 1 med
Tomatoes (finely chopped) - 2 large
Bottlegourd(chopped) - 1 small
Chickpeas - 1 1/2 cup
Chana masala powder - 1 tbsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Lemon juice - to taste
Kasuri methi - 1 tbsp

Soak chickpeas overnight.
Pressure cook chickpeas for 4-5 whistles.Separate about half cup and puree to fine paste.
Heat ghee in a kadhai. Add onions and tomatoes. Saute till mushy.
Add the cubed bottle gourd. Saute till tender.
Add the chickpeas and the chickpea paste. Also mix in the chana masala powder, chilli, turmeric powder, and salt.
Add about a cup of water. Mix well. Simmer, covered for about 15 to 20 min.
At the end, sprinkle the kasuri methi and lemon juice.
Mix well and serve with rotis/rice.

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