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1 medium bottle gourd
1/2 cup chana dal
1/2 tsp cumin seeds
A pinch of asafoetida powder
2 whole red chilies
1 teaspoon shredded ginger
1/4 tsp turmeric powder
1/2 tsp red chili powder adjust to taste
1/2 teaspoon of garam masala powder
1 teaspoon mango powder (amchoor)
2 tablespoon chopped corriander
1 cup of water adjust as needed
Wash and soak chana dal for one hour or more.
Peel and wash the bottle gourd. Cut into half-inch cubes.
Heat the oil in a saucepan and add the cumin seeds. When seeds start to crack, add the asafoetida and whole red chilies. Stir for a few seconds.
Add ginger, turmeric, and chili powder and stir for a few seconds.
Add the chana dal, bottle gourd, salt, and one cup of water (adjust as needed to desired gravy thickness)
Cook the chana dal until soft. About fifteen minutes. Turn off the heat and add the mango powder, garam masala, and chopped corriander. Stir and cover the pan for a few minutes before serving.
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