Monday, April 14, 2008

Kaarela Dhokli nu shaak

This is our Maharaj's (mom-in-law's domestic help for cooking in India) recipe.

Kaarela Dhokli nu Shaak
Bittergourd with Chana daal paste
3 bittergourds, scraped, chopped
1/3 cup chana daal/bengal gram, soaked in water for 2-3 hours
1 green chili
1 red chili
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
salt to taste
1/2 tsp red chili powder
A pinch of sugar to taste
1/4 cup chopped cilantro/coriander leaves

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

1. Drain the soaked chana daal. Grind it to a coarse paste adding salt to taste, red chili, green chili, asafoetida, turmeric powder, cumin seeds.
2. Spread the chana daal paste in a pressure cooker container. Steam for 2-3 whistles. When it is cooled down, crumble it and set aside.
3. Meanwhile, heat oil in a kadai. Add all the ingredients for tempering. Add chopped bittergourds. Add 1 tbsp water. Cover and let it cook for about 10 minutes or so till bittergourd is tender.
4. Add red chili powder, salt to taste (remember you have already added to the chana daal paste too!), sugar.
5. Add crumbled, cooked chana daal paste. Stir so everything is nicely mixed.
6. Stir in chopped coriander leaves.
7. Serve hot with chapatis.

Note -
If you really love your bittergourds, do not throw away the peels. Recipe coming next!!:-)

This post is my entry to Pooja's Vegetable of the week: Bittergourd.


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