| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
helping
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Ingredients
- 1 Bottle Gourd – medium
- 1 cup Chana Dal Bengal Gram / – (soaked over night)
- 2 Onions – medium (finely chopped)
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 2 Tomatoes (chopped)
- 2 Green Chillies (chopped)
- 2 Red Chilli (broken) Whole
- 1 tsp Cumin
- 1 Bay Leaf
- 1 tbsp Coriander Powder
- 1 1/2 tsp Red Chilli Powder
- 1 tbsp Kitchen King
- Salt – as needed
- 2 – 3 tbsp Cooking Oil
- 2 tbsp Coriander Fresh – (finely chopped)
Ingredients
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Instructions
- Peel and cut bottle gourd/ lauki into medium cubes andkeep aside.
- Heat oil in a wok and add cumin, broken dry red chilli and bay leaf. As the cumin starts to splutter, add finely chopped onions and fry till the raw smell goes off.
- Now add the ginger – garlic paste, green chillies and fry all till golden in color.
- Now add the chopped tomatoes along with coriander powder, turmeric, red chilli powder and kitchen king. Fry all together till the oil starts leaving from sides.
- Now add the soaked chana dal and lauki to the fried mix and cook for another few minutes. You can add more oil if required,
- Once the color starts getting deep and oil oozing out from the sides, add little water to make a dry- medium gravy. Adjust salt as per taste and close the lid. Allow it to cook till the lauki and the dal becomes soft.
- Turn off the flames and garnish it with freshly chopped coriander and serve hot with rice or chapati.
Recipe Notes
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