Lauki Kala Chana

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. Add tomato puree and mix well. Add jaggery and tamarind and mix well. Cook on medium heat for about 2-3 minutes, stirring occasionally.
6. Add cooked brown Bengal gram, fried bottle gourd slices and mashed potatoes and mix well.
7. Add salt and 1 cup water, mix well and simmer, stirring occasionally, for about 15-20 minutes till bottle gourd is fully done.
8. Transfer into a serving bowl, garnish with mint sprigs and serve hot.

Additional Tips and Tricks