Ingredient:
1 Cup Toor Dal
1 Tomato
1 Onion chopped
5 - 6 Cloves garlic
1 ginger small piece of chopped
1 bottlegourd medium sized
1 Pinch jeera whole
1 Pinch mustard seeds
3 Tbsp Sunflower oil
2 Tsp Corriander powder
1 Tsp jeera powder
2 Pinchs turmeric powder
1 Sprig corriander powder chopped
2 chillies dried red
Method:
Boil the toor dal and mash it to a fine paste.
Chop tomato, onions, garlic and ginger finely. Peel the bottelgourd and chop it into 1 inch size cubes.
Heat oil in a pan. Splutter mustard seeds and jeera. Add tomato, onion, ginger, garlic and red chillies and saute.
Add turmeric, salt, jeera powder and corriander powder and saute till it browns.
Add the bottlegourd and continue frying it till it becomes soft and well-cooked.
Once the mix in step 3 is cooked to a light brown, add the cooked dal and mix until it blends together well.
Garnish with corriander leaves. Serve hot with rice or chapati.
1 Cup Toor Dal
1 Tomato
1 Onion chopped
5 - 6 Cloves garlic
1 ginger small piece of chopped
1 bottlegourd medium sized
1 Pinch jeera whole
1 Pinch mustard seeds
3 Tbsp Sunflower oil
2 Tsp Corriander powder
1 Tsp jeera powder
2 Pinchs turmeric powder
1 Sprig corriander powder chopped
2 chillies dried red
Method:
Boil the toor dal and mash it to a fine paste.
Chop tomato, onions, garlic and ginger finely. Peel the bottelgourd and chop it into 1 inch size cubes.
Heat oil in a pan. Splutter mustard seeds and jeera. Add tomato, onion, ginger, garlic and red chillies and saute.
Add turmeric, salt, jeera powder and corriander powder and saute till it browns.
Add the bottlegourd and continue frying it till it becomes soft and well-cooked.
Once the mix in step 3 is cooked to a light brown, add the cooked dal and mix until it blends together well.
Garnish with corriander leaves. Serve hot with rice or chapati.
