Bottle Gourd+Bengal Gram Curry is a simple yet healthy curry is popular dish in India. This curry is cooked in pressure cooker to increase the flavor and retain nutrients. Hope you like this recipe as you did like my previous recipe Vegetable Crepes.
Ingredients For Bottle Gourd+Bengal Gram Curry :-
One And A Half Cups – Bottle Gourd(chopped)
One-Fourth Cup – Bengal Gram
One Medium – Tomato(finely chopped)
One-Fourth Teaspoon – Mustard Seeds
Half Teaspoon – Cumin Seeds
A Pinch Of Asafoetida
One Small Piece Of Cinnamon
Six Cloves Of Garlic(finely chopped)
Three-Fourth Teaspoon – Red Chilli Powder
One Teaspoon – Coriander Powder
One-Fourth Teaspoon – Turmeric Powder
Two Tablespoons – Fresh Coriander Leaves(chopped)
Salt To Taste
Two Tablespoons – Cooking Oil
Wash and soak Bengal gram in water for thirty minutes. After thirty minutes, drain soaked Bengal gram and keep aside.
Peel the bottle gourd and cut into small pieces.
Heat two tablespoons oil in a pressure cooker with a capacity of five liter over medium flame.
Add mustard seeds, when they begin to crackle, add cumin seeds, asafoetida, chopped garlic, and a small piece of cinnamon. Saute until garlic turns light brown.
Now add chopped tomato,red chilli powder, coriander powder, and turmeric powder. Stir and cook until tomatoes turn soft. It takes some times to cook tomatoes.
Time to add soaked and drained Bengal gram and chopped bottle gourd and salt.
Mix all the ingredients well and saute for three to four minutes.
Do this step to enhance the taste of the curry as the bottle gourd cooks with spices in oil brings out the flavor.
Add three-fourth cup water and mix well.
Close the lid of the pressure cooker and pressure cook for five whistles over medium flame.
Turn off the flame and let the pressure comes naturally. Open the lid and taste the curry to adjust the salt, add more if needed.
If the cooked curry has too much gravy, cook it again to reduce the gravy to get a desired consistency.
Transfer prepared bottle gourd curry to a serving bowl and garnish with fresh coriander leaves.
Served bottle gourd+Bengal gram curry hot with nan or chapatis.
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