Lauki aur Wadiyon ki Sabzi

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Ingredients 

• 400 grams bottle gourd (lauki/doodhi), cut into 1-inch pieces
• 2 urad dal wadiyaan, broken
• 1/4 cup Bengal gram (chana) split, soaked
• 2 medium tomatoes, chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 3 green chillies, broken
• Salt to taste
• 3 tablespoons ghee
• 3 dried red chillies, broken
• 1/4 teaspoon asafoetida
• 1 inch ginger, chopped
• 4-5 garlic cloves, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon sugar
• 1 tablespoon chopped fresh coriander leaves 

Method

1. Drain and place Bengal gram in a pressure cooker. Add the tomatoes, turmeric powder, red chilli powder, green chillies, three to four cups of water and salt. Add the bottle gourd pieces. Cook till pressure is released 3 times (3 whistles).
2. Heat the ghee in a non-stick kadai. Add the dried red chillies and sauté. When the chillies are lightly browned, add the asafoetida, garlic, ginger and sauté. When the garlic turns lightly brown, add the cumin seeds and sauté. Add the broken wadiyaan and sauté for 3-4 minutes.
3. Open the lid of the pressure cooker when the pressure reduces completely and whisk the dal. Add it into the kadai and mix.
4. Add the sugar and little water to get the desired consistency and cook till it comes to a boil. Serve hot garnished with the chopped coriander leaves.

Nutrition Info