Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Medium | Pumpkin, (Bottle Gourd, Lauki) | |
| 1/2 | Teacup | Dhal, Chana | |
| 2 | Tablespoon | Cooking Oil | |
| 1/2 | Teaspoon | Jeera/Cumin Seeds | |
| 1 | Pinch | Asafetida (Hing) | |
| 2 | Whole | Chillies Red Dry | |
| 1/2 | Teaspoon | Chilly Powder, Red | adjust to taste |
| 1 | Teaspoon | Ginger | Shredded |
| 1/2 | Teaspoon | Salt | adjust to taste |
| 1/4 | Teaspoon | Turmeric Powder | |
| 1/2 | Teaspoon | Garam-Masala | adjust to taste |
| 1 | Teaspoon | Aam-Chur (sour mango powder) | adjust to taste |
| 2 | Tablespoon | Coriander Leaves (Kothmeer) | Finely Chopped |
| 1 | Teacup | Water | As required more or less |
Method.
1. Wash and soak chana dal for 1 hour or more.
2. Peel, wash and cut bottle gourd into ½ inch cubes.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
4. Add the cumin seeds as they crack add asafetida, and whole red chilies stir for few seconds.
5. Next add ginger, turmeric, and chili powder and stir for few seconds.
6. Add gram (chana dal), bottle gourd, salt and 1cup of water. Water can be adjusted as needed as some time bottle guard will have more or less moisture and depends how much gravy one prefers.
7. Cook till gram dal (chana dal) gets soft.
8. Turn off the heat and add mango powder, garam masala, and cilantro. Stir and cover the pan for few minutes before serving.
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