
Ingredients:
• 2 – ridge gourds or 1 – medium Bottle Gourd
• 1 bunch – amaranth (chowlai) greens
• 1 – tomato, finely chopped
• 1 stalk – Curry leaves
• 1 piece – tamarind, broken into bits
• 1 tsp – chilli powder
• 1/2 tsp – Coriander seed powder
• 1/2 tsp – Turmeric powder
• 2-3 pinches – Asafoetida powder
• salt to taste
• 1/2 tsp each – cumin & Mustard Seeds
• 2 tbsp – oil
Method:
- Peel and chop gourd into inch thick slices.
- Chop amaranth greens finely, wash, drain and keep aside.
- Heat oil in heavy saucepan. Add seeds and allow to splutter.
- Add asafoetida, curry leaves and tomato.
- Add washed gourd and saute for 2-3 minutes.
- Add 1/2 a cup of water and allow gourd to simmer and cook.
- When gourd is half done. Add tomato and greens.
- Simmer further for a few minutes, stir and sprinkle all masalas.
- Cover and allow to cook for 2-3 minutes.
- Remove lid, stir and cook till all excess water is evaporated.
- A little of the oil should separate when done.
- Serve hot with phulkas, puris or parathas.
Recipe courtesy of Saroj Kering