| ridge gourd |
250g,
scraped & chopped |
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| split bengal gram |
1/2 cup, soaked |
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| potatoes |
2 medium, boiled, cubes |
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| green chillies |
4, chopped - adjust to
taste |
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| tomatoes |
1 medium, chopped |
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| cumin seeds |
1tsp |
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| red chilli powder |
1tbsp - adjust to taste |
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| turmeric powder |
1/4tsp |
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| garam masala pwdr |
1/2tsp |
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| salt |
to taste |
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| mint leaves |
half cup, chopped |
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| oil |
3tbsp |
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| Method: |
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| Boil daal
(split bengal gram) in boiling water until done then drain. |
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| Heat
oil in a pan, add cumin seeds and turai (ridge gourd) and saute for one
minute. |
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| Add
green chillies, turmeric powder, red chilli powder and salt; mix well. Cover
and cook for 2 minutes. |
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| Now
add chopped tomato, boiled daal and boiled potatoes cubes;stir well. |
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| (Note: Some potatoes will be mashed while stirring but that's fine) |
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| Now
sprinkle garam masala powder and mint leaves; mix well. Add ½ cup water and
mix well. |
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| Add ½ cup
of water and stir well. |
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| Cover and cook for 4-5 minutes. |
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| Serve hot
with chapatis. |
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| Serves 4. |
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