II    Ghiya (Lauki) Daal II

Bottle Gourd in Bengal Gram

Ingredients: Serves 4-5

  • 2/3 cup  Bengal Gram
  • 450 gms Ghiya / Lauki (Bottle Gourd), peeled and sliced
  • 11/2 cup Water
  • 1 Onion, chopped
  • 2 chopped tomatoes
  • 2 green chilies, chopped
  • 2 flakes Garlic, crushed
  • 1" piece of Ginger, finely chopped
  • Coriander leaves finely chopped
  • 1 tbsp. coriander powder
  • 1/2 tsp. Red Chilli powder or to taste
  • 6-8 Curry leaves
  • 1 tsp. Turmeric powder
  • Salt to taste
  • 4-5 tbsp oil
  • 4 tbsp. Tamarind juice (Imli water)
  • Clean and wash daal. In a deep saucepan, boil the daal with salt and turmeric in water and then simmer until the daal is cooked but not mushy. Keep aside, don't drain excess water.
  • Heat the Oil in a deep pan. Fry green chillies, onion, garlic, ginger and curry leaves till light brown in colour. Now add chilli powder, coriander powder and little salt. Add the ghiya pieces and mix. Cover and cook until ghiya (gourd) is soft.
  • Now to this add the cooked daal with water and bring to boil. Add tomatoes and tamarind juice. Simmer until ghiya is fully cooked.
  • Serve hot garnished with chopped fresh coriander.