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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