DOODHI (BOTTLE GOURD) AND CHANA DAL SUBZI

DOODHI (BOTTLE GOURD) AND

           CHANA DAL SUBZI

                                                  (Serves 3-4)

Personally I am not a big fan of doodhi subzi or doodhi and chana dal subzi. I use to hate this subzi so much that I never feel like to cook it, but since I started cooking doodhi with onion and tomato and making it sweet and sour, suddenly I started liking this subzi. So I am sharing this recipe for those who don’t like this subzi. So try with this method I am sure you will like it too.

INGREDIENTS:

·      2-3 cups Doothi or 6-7 “size Doodhi, peel, wash and cut into big chunks

·      ½ cup Onion, finely chopped

·      ¾ cup OR 1 Big tomato, chopped

·      2 T Oil

·      1 Dry Kashmiri Red Chili, cut it in half

·      ½ tsp. Cumin Seeds

·      Pinch Asafoetida

·      5-6 Curry Leaves

·      1 T Garlic Cloves, chopped

·      1-2 Green Chilies or as per taste, chopped

·      1 tsp. Ginger, grated

·      ¾ tsp. Turmeric Powder

·      ¾ tsp. Kashmiri red chili powder

·      2 T Chana Dal, soaked (Note: Add more if you prefer)

·      1 T Jaggery or as per taste

·      Salt as per taste

·      Water as needed, you will need little amount of water because doodhi releases lots of water

·      ¼ tsp. garam masala

·      ½ tsp. Aamchur powder

·      ½ tsp. Lemon juice

·      1 T Coriander leaves, chopped

LET’S COOK:

Heat oil in a pan.

Once oil is hot add dry red chili and cumin seeds and allow cumin seeds to sizzle for few seconds.

Add asafoetida and curry leaves and allow curry leaves to sizzle little bit.

Add chopped onion and stir-fry for 3-4 minutes or until translucent.

Add chopped tomato and stir-fry until soft.

Add chopped garlic, chopped green chilies, grated ginger, turmeric powder and Kashmiri red chili powder and mix well.

Add soaked, drained chana dal, doodhi, jaggery, salt and little water and cover lid and cook until doothi turns tender.

Add garam masala, aamchur powder and lemon juice and chopped coriander and cook for 1 minute and switch off the heat.

OR

After adding dal and doodhi, jaggery, salt and little water cover cooker and pressure cook for half whistle only. Half whistle meaning once whistle starts making hissing noise tap lid with ladle and make whistle to go off prematurely. If you wait for cooker to whistle by itself then doothi will get overcooked.

Open cooker and add garam masala, aamchur powder and lemon juice and chopped coriander and cook for 1 minute and switch off the heat.

Serve hot with Roti, Gujarati Dal and Basmati Rice to complete whole meal.

Enjoy...

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