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Doodhi Chana

Chef.Foodie's picture
Ingredients
  Bengal gram 225 Gram
  Bottle gourd 225 Gram
  Onion 50 Gram
  Chili powder 1 Teaspoon
  Coriander powder 1 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Ginger 5 Gram
  Green chilies 3
  Garam masala 1 Teaspoon
  Tomatoes 50 Gram
  Fat 15 Gram
  Lime 1⁄4
  Coriander sprigs 3 (A Few)
  Salt To Taste
For tempering
  Fat 10 Gram
  Asafoetida 3⁄4 Pinch (A Small Pinch)
  Ginger piece 1 Small
  Garlic flakes 1
  Red chili 1
  Cumin 1 Pinch
Directions

1. Heat fat and fry onion till golden brown.
2. Add chilli powder, coriander powder, turmeric, chopped ginger, slit green chillies and finely chopped tomatoes. Saute for 3 to 5 minutes.
3. Add gram and saute. Add double the amount of water.
4. Dice gourd and add to gram when it is three-fourths done.
5. When cooked, add roasted and powdered garam masala and salt.
6. Mix lime juice. Remove pan from fire.
7. Heat fat for tempering. Add whole red chillies, sliced ginger, crushed garlic and cumin. Fry.
8. Pour over gram, mix well.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Healthy
Servings: 
4

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