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:

1. Peel and chop gourd into inch thick slices.
2. Chop amaranth greens finely, wash, drain and keep aside.
3. Heat oil in heavy saucepan. Add seeds and allow to splutter.
4. Add asafoetida, curry leaves and tomato.
5. Add washed gourd and saute for 2-3 minutes.
6. Add 1/2 a cup of water and allow gourd to simmer and cook.
7. When gourd is half done. Add tomato and greens.
8. Simmer further for a few minutes, stir and sprinkle all masalas.
9. Cover and allow to cook for 2-3 minutes.
10. Remove lid, stir and cook till all excess water is evaporated.
11. A little of the oil should separate when done.
12. Serve hot with phulkas, puris or parathas.

Recipe courtesy of Saroj Kering