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PrintBENGAL GRAM AND BOTTLE GOURD CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Cook the lentils in a pan with 2 ½ cups water until the grains are tender but not mushy. Put aside without draining away any excess water.
- Heat the oil and fry the chilies, onion, garlic and spices. Add the gourd and cook until soft.
- Add the lentils and any water remaining in the pan. Bring in boil.
- Stir in the tamarind juice, tomatoes and fresh coriander. Simmer gently until the gourd is cooked. Serve hot with a dry meat curry.
INGREDIENTS
- 200 grams Bengal gram scant
- 100 ml Cooking oil
- 2 fresh green chillies, chopped
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 in piece fresh ginger, crushed
- 6 curry leaves
- 1 teaspoon chili powder
- 1 teaspoon ground turmeric
- Salt to taste
- 500 grams bottle gourd, marrow (large zucchini), peeled, pithed and sliced
- 4 tablespoon tamarind juice
- 2 tomatoes, chopped chopped
- Fresh coriander (cilantro)
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