Bottlegourd sabzi

This is an tasty side dish made using bottlegourd/lauki/suraikkai with chana dal (split chick peas). It goes well with rotti or rice.

Preparation Time : 45 minutes
Cooking Time : 15 minutes
Serves : 2 people

INGREDIENTS:

Bottle gourd - 1 no.
Split chick peas/ chana dal - 1/4 cup
Onion - 1/2 cup chopped finely
Ginger - 1 inch sized chopped
Green chilli - 1 no. chopped
Tomato - 1 no. chopped
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Salt - as required
Asafoetida powder - as required
Water - 1/2 cup
Oil - 2 table spoon
Cumin seeds - 1 teaspoon
Coriander leaves - for garnishing

METHOD:

1. Soak chana dal for 45 minutes. In a pressure cooker, add oil. Add cumin seeds. Once it crackles, add onion and fry till they change colour.

2. Now add ginger and green chilli and fry for another few seconds. Now add the tomatoes . Also add red chilli powder, turmeric powder and garam masala. Fry till the tomatoes turn soft. Oil would start leaving the onion tomato masala.

3. Now add bottle gourd. Also add soaked and drained  chana dal. Add 1/2 cup of water. Do not add any more water, as bottle gourd would leave lot of water. Add required salt.

4. Now cover the lid. Cook in high flame for 5 whistles. Switch off the stove. Wait for pressure to settle itself. Open the lid and sprinkle some asafoetida powder. If you feel the gravy is watery, keep in simmer mode for few minutes , until the water evaporates and gravy thickens.Garnish with fresh coriander leaves.

5. Serve with rotti or rice !