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Bottle Gourd With Bengal Gram Recipe
|Bengal gram||5 Tablespoon, picked, washed and soaked|
|Cooking oil||2 Tablespoon|
|Whole red chili||1|
|Mustard seeds||1⁄2 Teaspoon|
|Green chilies||2 , deseeded and sliced thinly|
|Ginger piece||1 Inch, thinly sliced|
|Tomato||1 Small, chopped|
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
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.