About this recipe:The first time I tried this curry was at a friend's house in Delhi. I absolutely loved it. It's simple and can be eaten as an everyday curry. Serve it with plain rice and/or a flat bread, such as naan or roti.
1 calabash (bottle or dudhi) gourd, peeled, cut into cubes
100g split Bengal gram (channa daal)
1 teaspoon ground turmeric
2 tablespoons cooking oil
4 dried red chillies, broken into pieces or crushed chillies to taste
1 teaspoon cumin seeds
1 tablespoon finely chopped fresh root ginger
1 teaspoon finely chopped garlic
1 teaspoon paprika
salt to taste
1 teaspoon granulated sugar
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Method Prep:10min › Cook:30min › Ready in:40min
Combine the gourd, channa daal, turmeric and water in a pressure cooker. Seal the pressure cooker and cook at high pressure for about 20 minutes. Reduce heat to low and simmer another 3 minutes. Remove from heat and allow the pressure to release naturally.
Heat the oil in a large saucepan. Fry the red chillies/crushed chillies and cumin seeds until the seeds begin to splutter; add the ginger and garlic to the mixture and cook together 1 minute more. Stir the gourd mixture, paprika, sugar and salt into the mixture; bring to the boil, reduce heat to low and cook another 5 minutes before serving.
Calabash (bottle or dudhi) gourd and split Bengal gram (channa daal)