Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 500 | Grammes | Snake Gourd | clean, and cut in semicircular pieces |
| 1 | Teacup | Dhal, Chana | par boil in pressure cooker |
| 1 | Tablespoon | Ginger Garlic Paste | |
| 1/2 | Teaspoon | Turmeric Powder | |
| 1 | Teaspoon | Chilly Powder, Red | |
| 1 | Teaspoon | Garam-Masala | |
| 1/2 | Teaspoon | Jeera Powder | |
| 1 | Teaspoon | Coriander Powder | |
| 1 | Teaspoon | Mustard Seed | |
| 3 | Medium | Tomatoes | cut in slices |
| 1 | Sprigs/Twigs | Curry Leaves | for frying |
| 2 | Tablespoon | Cooking Oil | for frying mustard seed and curry leaves |
Method
Scrape the snake gourd and slit it in the middle, lengthwise, and remove the pith with a spoon and discard. Cut the remainder, into half cm semi-circular slices Wash and keep aside.
Wash the tomatoes and cut them in cubes, and keep aside. Wash the chana dhal, and cook it in the pressure cooker with 1/4 teaspoon of chilly powder and turmeric powder, for some time.
In a Kadai, heat the cooking oil, and then fry the mustard seeds and curry leaves. Put the masalas and fry. Put the tomato pieces and fry. Finally, put the snake gourd pieces and the par-boiled chana dhal with its water and masala, and fry for some time. Add some water to reach just above the ingredients, and cook till the vegetable is cooked. Add a little salt to taste
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