Snake Gourd With Chana Dal Curry
|Channa dal||3 Tablespoon, soaked in water|
|Methi leaves||1 Teaspoon|
|Mustard seeds||1⁄4 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon (jeera)|
|Onions||1⁄4 Cup (4 tbs)|
|Ginger garlic paste||1⁄4|
|Turmeric powder||2 Pinch|
|Chilly powder||To Taste|
Soak 3 tbs Channa Dal in water for at least 45 minutes. Keep aside.
Peel the skin of the snake gourd, cut the gourd in to small cubes, remove any seeds or pulp. Soak the cubes in warm salted water for 2 minutes. Remove & squeeze water out & dry the cubes on a paper towel.
Heat 2 tbs oil in a wok. Add mustard seeds & allow them to splutter. Add cumin seeds, onions, ginger garlic paste & turmeric. Saute until onions turn brownish.
Add Soaked channa dal (without water) & methi leaves. Mix well.
Add the snake gourd cubes, add milk. Add salt & chilly powder. Mix and cover with lid.
Remove lid after 5 minutes (the cubes should have turned tender by now). Cook until the milk evaporates.