Bottle gourd Split Chickpeas Curry (South Indian Style)

AuthorPooja SundariaCategory,

Hello! Foodie fellows. There are so many wonderful things that you can do and make with your vegetables. Some vegetables are so versatile and amazing. You like it or not but bottle gourd is one of them that can be a to-go recipe for this weekend.

Bottle gourd has always been regarded as one of the healthiest veggies. This is a very versatile veggie that has 92% water, minerals, and much more nutrients. Even in Ayurveda also describe its nutrients fact and benefits but unfortunately many are not fond of it. If you have experience with Indian cooking than you know this a part of your kitchen in different ways like curry, raita, sweet.

Well, I am sharing this recipe in a different flavour. So, you can enjoy this veggie without having any second thought. This curry is a very typical Indian but with Lil variations with split chickpeas and south Indian touch.

When I was in Bengaluru, my Telugu friend taught me this flavourful curry in authentic south Indian style. Lots of flavours burst in your mouth when you take a bite. You can pair this curry with rice or paratha. The best part is that this is no Huss-fuss recipe is made with the ingredients that you are sure to have at home.

This dudhi (bottle gourd) and Chana dal (split chickpeas) curry is rich in protein and folic acid yet most delicious and comfort wholesome curry. Of course, bottle gourd doesn't have to mean boring, surely this curry going to make this versatile veggie more desirable. Eat your greens and be healthy, be humble.

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

 2 tbsp Oil
 ½ cup Fine chopped onions
 1 tbsp Garlic paste
 1 tbsp Ginger paste
 2 tbsp Chopped green chilies
 ¼ cup Chopped tomatoes
 1 qt Medium size Lauki (Bottle Gourd) - peeled and cut into pieces
 1 cup Chana dal (split chickpeas) boiled
 ½ tbsp Turmeric
 3 tbsp Tamarind pulp
 Salt as per your taste
For Tempering (Tadka)
 2 tbsp Oil
 1 tbsp Cumin seeds
 ½ tbsp Chana dal ((split chickpeas)
 ¼ tbsp Mustard seeds
 ½ tbsp Asafoetida
 1 tbsp Red chili powder
 2 qts Whole red chilies
 Few curry leaves

Instructions

1

Heat oil in a pan

2

When oil is hot, add onion, green chill and ginger-garlic paste and saute for 5 min on medium flame

3

Add Lauki (bottle gourd) and tomato and stir later on add turmeric and salt

4

Add 2-3 cups water to cook lauki

5

When it's 90% cooked than add Chana dal (split chickpeas) and cook on high flame around 2-3 minutes. After that add tamarind pulp and stir well. After that can remove pan from heat

For tempering (Tadka)
6

Heat oil in a pan

7

Once oil is hot add cumin and mustard seeds. When it start crackling add chana dal (split chickpeas) and fry for few seconds

8

Then add asafoetida, curry leaves and whole red chill. Remove pan from the heat.

9

Add red chili powder and pour the tempering over the cooked curry. Serve hot with rice or paratha.

10

Note: You can also add potato in this curry. Increase and decrease the amount of spices as per your taste.

Ingredients

 2 tbsp Oil
 ½ cup Fine chopped onions
 1 tbsp Garlic paste
 1 tbsp Ginger paste
 2 tbsp Chopped green chilies
 ¼ cup Chopped tomatoes
 1 qt Medium size Lauki (Bottle Gourd) - peeled and cut into pieces
 1 cup Chana dal (split chickpeas) boiled
 ½ tbsp Turmeric
 3 tbsp Tamarind pulp
 Salt as per your taste
For Tempering (Tadka)
 2 tbsp Oil
 1 tbsp Cumin seeds
 ½ tbsp Chana dal ((split chickpeas)
 ¼ tbsp Mustard seeds
 ½ tbsp Asafoetida
 1 tbsp Red chili powder
 2 qts Whole red chilies
 Few curry leaves

Directions

1

Heat oil in a pan

2

When oil is hot, add onion, green chill and ginger-garlic paste and saute for 5 min on medium flame

3

Add Lauki (bottle gourd) and tomato and stir later on add turmeric and salt

4

Add 2-3 cups water to cook lauki

5

When it's 90% cooked than add Chana dal (split chickpeas) and cook on high flame around 2-3 minutes. After that add tamarind pulp and stir well. After that can remove pan from heat

For tempering (Tadka)
6

Heat oil in a pan

7

Once oil is hot add cumin and mustard seeds. When it start crackling add chana dal (split chickpeas) and fry for few seconds

8

Then add asafoetida, curry leaves and whole red chill. Remove pan from the heat.

9

Add red chili powder and pour the tempering over the cooked curry. Serve hot with rice or paratha.

10

Note: You can also add potato in this curry. Increase and decrease the amount of spices as per your taste.

Bottle gourd Split Chickpeas Curry (South Indian Style)
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