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Published under: Curries and Gravies

Bengal Gram Dal – 1 cup
Bottle Gourd – 500 gms
Oil – 6 tblsp
Cinnamon Sticks – 3 one inch sticks
Green Cardamom – 3
Cloves – 3
Onion – 1, medium finely sliced
Ginger Garlic Paste – 2 tsp
Red Chilli Powder – 1 1/2 tsp
Garam Masala Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Cumin Powder – 1 tsp
Salt – 2 tsp
Tomatoes – 5, medium, pureed
Tamarind Extract – 2 tblsp
Coriander Leaves – 1 tblsp, finely chopped
Green Chillies – 4, slit

1. Wash the bengal gram and drain.
2. Peel the gourd, scoop out the seeds and discard them.
3. Cut the flesh into 2 inch pieces.
4. Heat the oil in a pressure cooker on moderate heat.
5. When it smokes, add the cinnamon sticks, cloves and green cardamom.
6. Add the onion and fry till golden brown.
7. Mix in the ginger garlic paste.
8. Add little bit of water if required.
9. Cook for about 5 minutes.
10. Add the red chilli powder, garam masala powder, turmeric powder, cumin powder and salt.
11. Fry for a few minutes.
12. Pour the tomato puree and simmer for 5 minutes.
13. Add the bengal gram and pressure cook for 5 minutes.
14. Allow it to cool and open the pressure cooker.
15. Add the bottle gourd and bring it to a boil and cook till the gourd is tender.
16. Add the tamarind pulp and let the curry cook and reduce on a moderate heat.
17. Add the coriander leaves and green chillies.
18. Let it simmer for a few minutes.
19. Serve hot.

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