Doodhi Chana
A wholesome Indian curry featuring bottle gourd and chickpeas, cooked with fragrant spices in a rich tomato-based sauce.
Ingredients
- 1 medium bottle gourd (doodhi), peeled and diced
- 1 cups chickpeas (cooked or canned)
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tsp ginger-garlic paste
- 1 green chili, chopped (optional)
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- 2 cups water
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan and add cumin seeds. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and green chili, cooking for a minute.
- Add pureed tomatoes and cook until the oil separates.
- Mix in turmeric, coriander, red chili powder, and salt.
- Add diced bottle gourd and chickpeas, stirring to coat with spices.
- Pour in water and bring to a boil. Cover and simmer for 20-25 minutes until the bottle gourd is tender.
- Sprinkle garam masala and stir well.
- Garnish with fresh cilantro and serve hot with rice or roti.
Notes
- If using dried chickpeas, soak them overnight and cook until tender before adding.
- Adjust spice levels according to taste preferences.