A simple combination of bottle gourd and yellow lentils with Indian spices
Serves 3-4 people
Ingredients:
500g doodhi (bottle guord)
200g yellow lentils (wash and soak for about 1 hour)
4 tbsp cooking oil
1 medium size onion (sliced)
1 ¼ tsp zeera (cumin seeds)
1 tsp red chilli powder
¼ tsp haldi (turmeric powder)
2 tbsp mint leaves (finely chopped)
Method:
In a pot add oil and fry the onions in light golden colour. Add zeera ( cumin seeds), red chilli powder and haldi powder (turmeric). Now put in the soaked lentils, salt and fry for few minutes. Then add 1 cup water and let it boil. When the water starts boiling cover the lid and simmer cook on low to medium heat. After 15-20 mins or when the lentils are half done, add doodhi and mix well.
Continue to cover and cook until the lentils and doodhi both are cooked and tender. Add some water if needed, just enough to build steam inside and help to soften the vegetable and lentils. This will take about 20-25 mins. When both are soft and tender, open the lid, if there’s any excess water, finish off by drying out on low heat. Finally add chopped mint leaves whilst its hot and mix it.
Serve with simple roti or parathas!
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