Bottle Gourd With Bengal Gram Recipe
Ingredients
| Gourd | 750 Gram | |
| Bengal gram | 5 Tablespoon, picked, washed and soaked | |
| Cooking oil | 2 Tablespoon | |
| Whole red chili | 1 | |
| Asafoetida | 1 Pinch | |
| Mustard seeds | 1⁄2 Teaspoon | |
| Green chilies | 2 , deseeded and sliced thinly | |
| Ginger piece | 1 Inch, thinly sliced | |
| Tomato | 1 Small, chopped | |
| Sugar | 2 Teaspoon | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 181 Calories from Fat 78
% Daily Value*
Total Fat 9 g13.7%
Saturated Fat 1.2 g6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 107.5 mg4.5%
Total Carbohydrates 22 g7.4%
Dietary Fiber 3.8 g15%
Sugars 5.5 g
Protein 5 g10.6%
Vitamin A 6.3% Vitamin C 63.9%
Calcium 7.5% Iron 9.8%
*Based on a 2000 Calorie diet
Directions
Drain it and reserve the water.
In the pressure cooker, heat the oil.
Drop the red chilli into it.
After a few seconds, add the asafoetida and the mustard seeds.
Fry till they stop spluttering.
Add the chillies and ginger and fry for a few minutes.
Add the tomato and fry till the fat separates.
Add the gourd, salt, and sugar and stir well.
Add 1/2 a cup of the reserved water and close the cooker.
After it reaches maximum pressure, reduce heat and keep on the fire for 3 minutes.
Open the cooker, add the dal, cover and cook till the dal is completely softened and all the excess water has dried up.
Serve garnished with garam masala.
Chef
