Lauki Kala Chana

Methods

• Trim the ends of bottle gourd and peel. Slit it length-wise in middle and scoop out the seeds and the surrounding flesh carefully so that you are left with two boats. Further cut them into 1 cm slices.
• Heat 1 tbsp of oil in a flat non-stick pan, arrange bottle gourd slices in a single layer and cook them, turning sides, till they turn evenly golden brown on both sides. Drain on absorbent paper.
• Heat ½ tbsp of oil in another non-stick pan, add mustard seeds and saute till they splutter. Add asafoetida, cumin and curry leaves and saute till cumin seeds change colour.
• Add onion and saute on medium heat till golden. Add turmeric powder, red chilli powder, kasuri methi and garam masala and saute on low heat for 30 seconds.
• Add tomato puree and mix well. Add jaggery and tamarind and mix well. Cook on medium heat for about 2-3 minutes, stirring occasionally.
• Add cooked brown Bengal gram, fried bottle gourd slices and mashed potatoes and mix well.
• Add salt and 1 cup water, mix well and simmer, stirring occasionally, for about 15-20 minutes till bottle gourd is fully done.
• Transfer into a serving bowl, garnish with mint sprigs and serve hot.