Ingredients
Oil 1 tbsp
Onion 1 medium
Tomato 2 medium
Ginger a small piece
Green Chillies 3-4
Bottle gourd 2 cup
Channa Dhal 1/4 cup
Turmeric powder 1/4 tsp
Dhania Powder 1/2 tsp
Garam masala 1 tsp
Water 1/2 cup
Coriander for garnishing
Salt
Method
1. Rinse and soak the dhal in 1 cup of water for an hour
2. Wash and cut the bottle gourd and tomatoes into small cube shape. Also cut the ginger and green chilli. Ensure you cut the ginger really fine
3. In a pressure, heat oil add onion and saute until they turn translucent
4. Now add the tomatoes and saute for 2-3 mins
5. Once done add all the dry masalas, ginger and chillies
6. Now add the bottle gourd, channa dhal and water (don't stir)
7. Cover with the lid and pressure cook for about 4-5 whistles on high flame. Once its done add salt
8. If you find it too liquidy, keep the sabji on low flame to dry the liquid. The sabji should be medium consistency
9. Once its done garnish with corainder
10. Serve the sabji with roti or phulka or paratha
Oil 1 tbsp
Onion 1 medium
Tomato 2 medium
Ginger a small piece
Green Chillies 3-4
Bottle gourd 2 cup
Channa Dhal 1/4 cup
Turmeric powder 1/4 tsp
Dhania Powder 1/2 tsp
Garam masala 1 tsp
Water 1/2 cup
Coriander for garnishing
Salt
Method
1. Rinse and soak the dhal in 1 cup of water for an hour
2. Wash and cut the bottle gourd and tomatoes into small cube shape. Also cut the ginger and green chilli. Ensure you cut the ginger really fine
3. In a pressure, heat oil add onion and saute until they turn translucent
4. Now add the tomatoes and saute for 2-3 mins
5. Once done add all the dry masalas, ginger and chillies
6. Now add the bottle gourd, channa dhal and water (don't stir)
7. Cover with the lid and pressure cook for about 4-5 whistles on high flame. Once its done add salt
8. If you find it too liquidy, keep the sabji on low flame to dry the liquid. The sabji should be medium consistency
9. Once its done garnish with corainder
10. Serve the sabji with roti or phulka or paratha
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