Ingredients:

• Bottle Gourd – 2 cups, peeled and cut into 1 cm cubes
• Bengal Gram (channa) dal – 1/2 cup
• Oil – 2 tbsp
• Cloves – 2
• Cinnamon – 3 cm stick
• Chilli powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Coriander powder – 1.5 tsp
• Cumin powder – 1/2 tsp
• Asafoetida – 1/2 tsp
• Tomato – 1/2 cup, chopped
• Coriander leaves to garnish
• Salt to taste

Method:

1. Cook Bengal gram dal with 1 cup of water till soft but not mushy.
2. Heat oil in a kadai and add cloves and cinnamon.
3. After a few seconds, add all the powders, asafoetida and bottle gourd pieces.
4. Add salt to taste. Cover and simmer gently till the vegetable is half cooked.
5. Add tomato and continue to cook till the vegetable is tender.
6. Add cooked dal and simmer for 2-3 minutes. Serve garnished with coriander leaves.