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12 December 2012,03:37 by
J.Sujatha

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BENGAL GRAM AND BOTTLE GOURD CURRY

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Cook the lentils in a pan with 2 ½ cups water until the grains are tender but not mushy. Put aside without draining away any excess water.
  • Heat the oil and fry the chilies, onion, garlic and spices. Add the gourd and cook until soft.
  • Add the lentils and any water remaining in the pan. Bring in boil.
  • Stir in the tamarind juice, tomatoes and fresh coriander. Simmer gently until the gourd is cooked. Serve hot with a dry meat curry.

INGREDIENTS

  • 200 grams Bengal gram scant
  • 100 ml Cooking oil
  • 2 fresh green chillies, chopped
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 in piece fresh ginger, crushed
  • 6 curry leaves
  • 1 teaspoon chili powder
  • 1 teaspoon ground turmeric
  • Salt to taste
  • 500 grams bottle gourd, marrow (large zucchini), peeled, pithed and sliced
  • 4 tablespoon tamarind juice
  • 2 tomatoes, chopped chopped
  • Fresh coriander (cilantro)

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