GOURD & PUMPKIN
Achar Diye Kumror Chhakka
(Squash with Pickle)
1 butternut or acorn squash
Potatoes equivalent to about 3/4 of the volume of squash
1 tsp Panch-phoron
1 heaping tsp Turmeric
1-1/2 heaping tsp Chaat Masala
Ghee for frying
Salt to taste
2 tsp. sugar
10 green chilies (or to taste)
Sweet or Hot Mango Pickle (prepared, no garlic/onion)
Peel and cut the squash into 1" cubes, and potatoes into 3/4" cubes. Heat ghee on high and fry the panch phoron and split green chillies for about 30 seconds, then add the squash and potatoes. Stir and fry on high for about 4 minutes. Sprinkle with turmeric and salt, mix well, turn heat down to medium low, cover and cook for about 8 minutes. Check and stir in to keep from sticking, and don’t overcook. Add a little hot water as necessary. When ready, sprinkle with chaat masala and mix thoroughly. Turn off heat and mix in 2 or 3 heaping tablespoons of the pickle. Offer hot.
Anai Pachadi
One small butternut squash
3-4 green chillies
3 tbs coconut
1 tsp tamarind paste
1/2 tsp mustard seeds
1 tsp jaggery
1 tsp turmeric
Salt to taste
1 tsp mustard seeds
1 tsp fenugreek
2 red chillis
1 sprig curry leaves
Ghee for frying
Cut squash into inch by 1/4 inch thick slices. Wash, then place in about a cup and a half of water, adding tamarind paste and sliced squash. Add turmeric, salt and cook on low heat till the vegetable is nicely done. Grind coconut, green chillies, 1/2 tsp mustard seeds and stir into cooked squash. In a little ghee fry the remaining mustard seeds until they splutter, add fenugreek, red chilli, and curry leaves. When nicely fried, add to Pachadi and offer.
Anpakai Noolugunda Koora
Bottle guard 1-1/2 cups
Sesame seeds 1/8 cup
Red chillies 3
Roasted dry rice, 3 tablespoons
Ghee for frying
Salt to taste
1 tsp mustard seeds
½ tsp asafoetida
1 sprig curry leaves
Cut the bottle guard into lengths and boil. Dry roast the sesame seeds along with red cillies and dry rice. Cool and grind into a fine powder. In a little hot ghee fry the mustard seeds, curry leaves, and asafoetida, then add the drained boiled goard. Saute well and add the powder to it. When cooked dry, with most liquid absorbed, add salt and offer.
Beerakaya (Ridgegourd) Curry
1 cup Ridgegourd chopped
1 green chilly
1 inch ginger paste
¼ tsp mustard
¼ tsp urud dal
1 tsp turmeric
1 tsp asofoetida
½ cup water
5 tsp ghee
Salt to taste
For Chilly Masala:
¼ spoon jeera (cumin)
¼ spoon dhaniya (coriander)
¼ spoon mustard
2 red chilles
In a dry pan roast the red chilly, then jeera, dhaniya and mustard. Grind this masala to a fine powder. Cut the green chilly into halves. In a little ghee fry the mustard and urud dal, then add the green chilly and fry for another minute. Add turmeric and then Ridgegourd. Fry on medium-low heat until the Ridgegourd becomes tender. Add ginger paste, cloves and salt, then add ½ glass of water. Cover the pan and cook for 3 minites. Add masala powder, cover the pan and cook until water is absorbed.
Beerakaya (Ridgegourd) Pesarapappu
Pesarapappu (green gram moong dal) 1 cup
Beerakaya (ridgebourd) 1 large
Coconut grated - 1/2 cup
1 tsp turmeric
½ tsp red chilli powder
green chillis 5
handful corriander leaves
1 tsp asofoetida
Salt to taste
For Seasoning:
mustard seeds -2 tbs
jeera (cumin) - 2 tbs
red chillis-4
curry leaves, sprig
Peel the outermost layer of Beerakaya and cut into small pieces. Chop the green chillis. Take 1 cup of moong dal (pesara pappu), clean it and add beerakaya and green chillis to it. Add water and boil until the dal and gourd are nicely soft. Drain all the water. In a little ghee fry the seasoning ingrediants. Add the gourd and dal mixture to the pan with spices, and fry for 5 minutes. Last add coconut and coriander leaves, and cook for another 2 minutes, then offer.
Beerakaya Jeelakarra Karam
4 Ribbed guards
6 Red chilis
2 tsp cumin seeds
3 tsp ghee
Wash and peel the ribbed guard and cut into 3" long pieces. Set aside. Dry roast cumin seeds and red chilis on medium flame for 2 minutes, then grind into a fine powder, mixing in salt to taste. Slit the ribbed guard pieces so they can be stuffed, then fill them with the powder. In a pan with hot ghee, lay the gourds in oil, gently stir, and cover and cook for three to five minutes. When vegetables are nicely cooked, remove and offer.
Bengali Jhinge Posto
(Ridge Gourd with Poppy Seeds)
2 pounds Jhinge (Ridge Gourd)
Salt For rubbing the Gourd
3 Tbsp Poppy Seeds, ground to a paste
3 Tbsp ghee
¼ Tsp Mustard Seeds
½ Tsp Red Chilli Paste
½ Tsp Turmeric Paste
1 Tsp Salt
1 whole Red Chilli
Peel Jhinge and then cut lengthwise in half. Cut again into small circles of quarter inch. Add a little salt and set aside for 30 minutes, to remove excess water from the vegetable. Squeeze out the remaining water. In a little ghee, fry the mustard seeds and red chilis until they splutter. Add the Ridge Gourd and sauté well. Add salt, red chili paste, turmeric paste, and poppy seed paste. Mix well and sauté until vegetables become dry.
Bengali Kumro Phool Bhaja
(Pumpkin Flower Fry)
20 Pumpkin flowers (kumro phool).
1 cup besan (chick-pea flour)
1teaspoon ghee
1/2 teaspoon posto (poppy seeds).
1/4 teaspoon kalojeere (cumin seeds)
1/2 teaspoon chilli powder
salt to taste
Ghee for deep frying
¼ tsp baking soda
Pour besan and baking soda in a large bowl and add 1 teaspoon ghee. Mix thoroughly. Add water and make batter with a relatively thick consistency. Add the posto, kalojeere, chilli powder, salt and whip the batter well. Set aside for ½ an hour. Wash the flowers well and remove the stigma from the center and drain off the water. Dip the flowers in the batter and deep fry them in ghee. Remove them once they’re a rich brown, drain extra oil on absorbment paper, and serve.
Chou-Chou Kootu (Pooduthual)
Two medium chayote squash
1/2 cup shredded coconut
2 green chillies, crushed
1 tsp turmeric
salt to taste
1 tsp mustard
1 red chilli
2 tsp urad dal
1 sprig curry leaves
Ghee for frying
Peel skin of squash. Cube. Cook with a little water, turmeric and salt. When done yet firm, add coconut and green chilli mix. Pour seasoning on top. If you cook the dish with more liquid, it is kootu; if moist but not liquidy, then it’s poduthual.
Doi Patol (Parwals in Yoghurt)
1 lb tender young patol
4 oz yoghurt
3 tsp ground ginger
1/2 tsp chilli powder
1/2 tsp turmeric powder
2 bay leaves
1 tsp of whole cumin seeds
salt and sugar to taste
a pinch of asafoetida
6 Tbsp ghee
Grind for Garam Masala:
4 cardamoms
4 sticks of cinamon
Young patols only need to be peeled lightly, or they can be left whole with 1/2 inch slits made at both ends. Rinse them in running water and drain. Heat 2-1/2 tablespoons of ghee and lightly brown the patols. Remove and set aside. The ghee will have turned black and so will have to be discarded. Heat another 1-1/2 tablespoons of ghee in the karai, add one tablespoon of ghee to it and throw in a few bay leaves and asafoetida. After a minute or so add the ginger-turmeric-chilli and a little salt. Fry the spices well, whip the yoghurt and pour it in. Add the patols, some sugar and sprinkle a little water over the whole thing. Cook uncovered for 5-6 minutes. Finally combine the rest of the ghee and garam masala, add to the patols, stir once or twice and remove from the stove. Keep covered until time to offer.
Dondakaya Guthi Masala
1 pound Dondakayalu (tindora pickle/gherkins)
10 whole red chillies
4 tbsp bengal gram dal
1-1/2 tsp asafoetida
2 whole tbsp grated raw coconut
1/2 tbsp jeera
5 ground cloves
3 tbsp coconut
2 tbsp coriander seeds
few curry leaves
1/4 tsp mustard seeds
1 tbsp tamarind paste
1/4 cup of ghee
½ tsp turmeric
Salt to taste
Wash and slit the dondakayalu into four, keeping the end intact. Heat ghee and fry the red chillies, coriander seeds, 3 tablespoons of bengal gram, 1/4 tbsp of jeera and asafoetida. Now make this into a paste along with cloves and coconut. Set aside. In a little ghee fry the mustard, 1 tbsp bengal gram dal, 1/4 tbsp jeera, then add dondakayalu. Close the lid and cook for 5 minutes, adding salt to taste. When the dondakayalu are tender add the ground paste to it and fry for a while, then add the tamarind juice to it and cook until done or until oil seeps out at the edges.
Doodh Lau
1 medium sized lau (white bottlegourd)
1 teaspoon cumin seeds
1 whole dried red chilli, crushed
4 tablespoons milk
a pinch of flour
1/2 teaspoon of salt
1/2 tablespoon of sugar
4 tablespoons ghee
Peel the lau, throw away the seeded part in the center and finely chop up what’s left. Heat the ghee in a pan and add the cumin seeds and crushed chilli. When the cumin begins to sputter add the lau, stir-fry for several minutes. Stir in the flour, then the salt and sugar. Add the milk, bring to boil and cook on low heat, covered, until done.
East Godhavari Sorakaaya Majjiga Pulusu
1 Medium Sorakaaya (bottle gourd)
2 Cups Sour Curd
5 Green Chillies
2 tsp Besan Flour
Chopped Coriender Leaves
For Popu:
1/2 tsp Jeera
1/2 tsp Mustard seeds
1/2 tsp Urad Daal
A few Curry Leaves
Cut Sorakaaya into small pieces, add salt and boil. Cut chillies into big pieces and grind. Mix into the sour curd then add besan flour and salt to taste. In a little ghee, fry the popu (masala), then add curd mix and boil the Sorakaaya for about 15 minutes, until nicely done. Garnish with a few coriander leaves and offer.
Ghanto
2-1/2 cups Lau (Gourd)
¼ cup Coconut Grated
½ cup Green Peas
10 Boris (moong vadi, boondi)
2 tbsp Mustard Oil
2 Nos Red Chilli
7 1/2 Grams Salt
10 Grams Sugar
60 Ml Mustard Oil
30 G Ghee
Peel the gourd, chopped fine and steamed. Fry the boris in hot ghee and add the mustard oil and the chillies. Add the steamed lau and the peas. Once they are tender add, ghee with salt and sugar to taste, and offer.
Kerala Olan
Brown peas or black eyed peas - 1 cup
White pumpkin - cubed - 1 cup
Yellow pumpkin - cubed - 1 cup
Green chillies - 2 or 3, sliced
Coconut milk - 1 can - 1 1/2 cups
Curry leaves - a few
Salt to taste
Cook the peas. Add the pumpkins to the peas with some water and salt and simmer on a low fire. Add the green chillies. When nearly done add the coconut milk and curry leaves, heat for a minute and remove from fire.
Kerala Pulinkari
Pumpkin, squash or zucchini (cut into cubes) - 2 cups
coconut - 2 tablespoon
chilli powder - 1 teaspoon
coriander seeds - 1 teaspoon
methi seeds - 1/4 teaspoon
turmeric powder - 1/2 teaspoon
tur dal - 1 tablespoon
urad dal - 1 tablespoon
tamarind paste - 1 tablespoon
asofoetida - 1 teaspoon
curry leaves - a few
dry red chillies - 2
salt to taste
ghee - 1 teaspoon
In a frying pan, roast the coconut with the coriander, methi, urad dal and tuar dal until brown (use low heat). Grind the mixture into a paste when cool. Cook the pumpkin with the chilli powder, turmeric powder and salt. Add the tamarind and simmer for a few minutes. Add the coconut paste, asofoetida and the curry leaves. Heat the ghee in a frying pan and pop mustard seeds and dry red chillies, then add to the mixture. Offer hot.
Khatta-Meetha Sitaphal
Pumpkin 2 pounds
Nigella seeds (kalonji) 1 tsp
Asofoetida 1 tsp
Cumin seeds (zeera) 1 tsp
Mustard seeds (rai) ½ tsp
Poppy seeds (khus khus) 1 tsp
Fennel seeds (saunf) 1 tsp
Fenugreek (methi) seeds ½ tsp
Lemon juice 1 tbs
Jaggery (gur) 50 gm
Salt to taste
Mustard oil 2 tbsp
Red chilies 4-6 for tempering
Green chilies and coriander leaves for garnish
In a little ghee fry the nigella, asofoetida, cumin and mustard seeds until it splutters. Add the poppy seeds, fennel, fenugreek and lemon juice and fry for another minute or two. Add the pumpkin cubes, jaggery and salt to taste, put lid on and sauté until vegetable is done. In a little mustard oil temper the red chilies and pour into the pumpkin mix. Garnish and offer.
Lau Shukto (Cool Gourd)
Gourd 2 pounds
Mustard seed ¼ tsp
Fenugreek ¼ tsp
Ghee 3 tbsp
Ginger paste 1 ½ tsp
Mustard paste 2 tsp
Poppy seed paste 2 tsp
Coconut paste 2 tbsp
Milk 250 ml.
Salt to taste
Sugar 1 tsp
Mince the gourd into thin, 1 inch long slices and soak in water for 5-7 minutes. Heat ghee in a pan. Add fenugreek and mustard seed. When mustard seed splatters, add ginger paste. Stir a little and add the gourd. Add salt to taste and stir thoroughly. Place lid on pan and cook on medium heat for 10 minutes, stirring occasionally. When half cooked (after 10 mins.), add poppy, mustard and coconut pastes. Stir once again. Usually the gourd should release some water. If it does not, you might need to add a little water. Place lid and cook in medium heat until gourd is cooked to softness. Turn on high heat and add milk and sugar, stirring well until the gravy becomes thick. Remove from heat and serve at room temperature.
Muthia (Steamed White Pumpkin)
2-1/2 cups Bottle Gourd (Lauki)
1-1/4 cups Gram Flour (Besan )
3 tbsp Ghee
2 tbsp Sugar
Salt to taste
2 inches fresh Ginger
2 small Green Chillies
1-1/2 tsp Asafoetida
1 tsp Red Chilli Powder
1 tbsp Coriander powder
1 tsp Turmeric powder
For Tempering:
1/2 tsp Fenugreek seeds (Methi)
1/2 tsp Cumin seeds (Jeera)
1/2 tsp Mustard seeds
1/2 tsp Gingelly seeds/Safed Til
1 tsp Ghee
Squeeze out the water from the grated white pumpkin. Add to this the rest of the ingredients and mix. Fill water in a deep frying pan and add a hollow metal circular ring and allow the water to boil. Grease a steel sieve (steamer basket). Put the mixture in the shape of small balls close to one another onto the greased steel siever. Put the siever on top of the frying pan so that it comes to rest on the hollow circular ring and cover the siever with a plate. Let it steam for 30 minutes. Then let it cool. Cut into small pieces. Add 1 tsp of ghee in a saucepan or frying pan. Add the tempering condiments and allow the mixture to sizzle. Add the muthias to it and mix well. Ensure that the muthias do not break or get crushed. Offer hot.
Nepali Pumpkin Vine Tips
1 lb. Pumpkin vine tips, washed, peeled
3 dried red chilies
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon whole timur (szch>awan pepper)
1 tablespoon ginger, minced
1 teaspoon cumin powder
½ teaspoon turmeric
½ teaspoon freshly ground pepper
3 tablespoons clarified butter
Salt to taste
1 cup vegetable broth
Cut the pumpkin vine tips into one-inch pieces. In a little ghee fry the fenugreek seeds, whole timur, mustard seeds, and cumin seeds until they turn dark and spluttered. Fry dried red chilies for 15 seconds until they turns dark. Add ginger, ground pepper, cumin, and turmeric; fry for a minute on low heat. Add pumpkin vine tips to the spice mixture and stir-fry for about two minutes. Add salt and broth, and let simmer until the vine tips are tender and the excess liquid has evaporated off. Offer hot, on rice.
Pumpkin Buttermilk Stew
Pumpkin (any firm type will do) - ½ pound
Sour Buttermilk - 250 ml
Moong Dal - 3 tablespoons
Mustard Seeds - 1/2 teaspoon
Urad Dal - 1/2 teaspoon
Bengal Gram Dal - 1/4 teaspoon
Curry Leaves - 8 leaves
Ghee - 2 teaspoons
Tumeric Powder - 1/4 teaspoon
Salt to taste
For grinding:
Dried Red Chillies - 3
Coriander Seeds - 1 1/4 teaspoons
Asafoetida - 1/4 teaspoon
Cumin Seeds - 1/2 teaspoon
Grated Coconut - 2 tablespoons
Pressure cook the Moong dal. Mix the vegetable and the cooked dal and heat till the vegetable is cooked and the dal mashed. Add salt and tumeric powder. Fry red chillies, coriander seeds and asafoetida in 1/2 teaspoon ghee. Add grated coconut and jeera to make a smooth paste. Add to the vegetable-dal mixture along with the buttermilk. Boil for 2 minutes and switch off heat. In a little ghee fry the mustard seeds until they splutter, then add the urad and bengal gram dal and curry leaves. Fry till the dals turn golden. Mix into the stew, and offer.
Pumpkin Pith Curry
Pumpkin pith 3 cups
Tomatoes 2
Ghee 4 tbsps
Cream 4 tbsps
Cashewnuts 1 tbsp
Cumin seeds1 tbsp
Khus khus (poppy)1 tbsp
Chilli powder 1 tsp
Asofoetida 1 tsp
Salt 1 1/2 tsps
Ginger, minced
Coriander leaves 1 tbsp
Peel and coarsely chopped the pumpkin pith, then cook in water till tender. Set aside. Grind the tomatoes, cashewnuts, cumin, poppy seeds, chilli powder and ginger paste into a smooth mixture in a blender. Cook the pith and set aside. Heat ghee in a thick casserole. Add the ground masala, frying well on moderate heat, till oil seeps out and the masala is well cooked. Add the pumpkin bits, salt and 3/4 cup of water. Simmer until a thick gravy is formed. Add the beaten cream and coriander leaves. Simmer a few more minutes, then offer.
Rajasthani Bharma Lauki
For the Stuffing:
1 medium Size Bottlegourd (doodhi)
7-8 ounces Grated Paneer
20 pcs broken Cashewnuts
15 Raisins
4 tbsp chopped Coriander Leaves
1 tbsp chopped Ginger
1 tsp finely chopped Green Chillies
1 tsp Salt
1/2 tsp Pepper
For the Gravy:
3 tbsp Ghee
2 Cloves
2 Cardamom
1 tsp Cumin Seeds
2 Bay Leaf
4 Tomatoes
1 tsp Salt
1 Green Chilli
1/4 inch Ginger
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Amchur Powder
3 tbsp chopped Coriander Leaves
Peel the gourd and cut into two pieces. Add a pinch of salt and little water and pressure cook it for 1 whistle. Remove the seeds and make a hollow in both the pieces. Mix all the ingredients of the stuffing together and then fill the gourd with stuffing. Cook the stuffed gourd in a little water till it turns soft. Set aside. To make the gravy, heat ghee and fry the cloves, cardamom, bay leaf and cumin seeds to it. Add tomato puree and chopped green chilis and cook well. Add the remaining spices and mix well. Add water according to the desired consistency. Near end of cooking add the coriander leaves. Cut the cooked stuffed gourd into round pieces and pour hot gravy over it. Garnish well with chopped coriander leaves and offer.
Rajasthani Kumda Aloo ki Sabzi
1 cup Pumpkin
1 cup Potatoes
3 Tbsp Ghee
A pinch Asafoetida
¼ Tsp Mustard Seeds
¼ Tsp Cumin Seeds
¼ Tsp Nigella Seeds (Kalonji)
¼ Tsp Fenugreek Seeds
2 Bay Leaf
1 Tsp minced Green Chillies
Salt to taste
1 Tsp Coriander Powder
1 Tsp Mango (Amchur) Powder
1 Tsp Red Chilli Powder
½ Tsp Turmeric Powder
Water to Pressure Cook
4 Tbsp chopped Coriander Leaves
Cut pumpkin and potatoes into medium size pieces. In a little ghee fry the asafoetida, bay leaf, nigella seeds, cumin seeds, fenugreek seeds and mustard seeds. Add green chillies and then add potatoes and pumpkin to it. Add salt and turmeric, add water and pressure cook for 1 whistle. Open the cooker and add coriander, mango and red chilli poweders. Mix gently and add more water if needed to get the desired consistency. Add coriander leaves and mix well. Serve hot garnished with chopped coriander leaves.
Saurakaye Vegetables
1 10" green Italian squash, peeled and cubed
1 green chili
Dry Seasonings:
1/2 tsp urud dal
3/4 tsp cumin
1/2 tsp mustard seed
1 dried red chili
Other:
1/4 tsp asofoetida
1/2 tsp salt
3-4 Tbsp milk
In a little ghee fry the dry seasonings. When mustard seeds pop, add green chilis. Saute squash and add salt and asofoetida. Simmer on medium low heat, covered, until squash is transparent. Add milk and simmer on low heat up to 4 min, without letting milk curdle.
Sri Lanka Pumpkin Curry
1 lb pumpkin (large orange)
2 tablespoonfuls desiccated coconut
a few curry leaves
1 teaspoonful coriander powder
½ teaspoonful cumin powder
1-1/2 tsp asofoetida
1/4 teaspoonful turmeric
1/4 teaspoonful black mustard seed
1 teaspoonful ghee
salt to taste
28g (1 oz) creamed coconut
1 cup hot water
Wash the pumpkin. Peel off the skin and remove the seeds and the fibrous flesh around the seeds. Cut the pumpkin into small cubes. Dry roast the coconut until dark brown. It requires constant stirring to prevent the coconut from burning. In a food processor, grind the coconut adn water to a smooth paste. In a medium-sized pan heat the ghee, add the mustard seeds and splutter, then add the curry leaves and the spices (coriander, cumin and turmeric) and fry for half a minute. Dissolve the creamed coconut in hot water and add it together with the salt. Add the ground ingredients and lastly add the pumpkin pieces and bring to a boil. Simmer covered for 12-15 minutes or until a skewer when inserted goes through.
Tamil Mor Kuzhambu
Buttermilk (slightly sour) - 1-1/2 cups
Rice flour - 1/2 tbsp
Dhaniya (coriander) - 1 tbsp
Urad Dhal - 1/2 tsp
Venthayam (methi/fenugreek seeds)- 1/4 tsp
Dry red chilly - 2
Green chilly - 2
Grated coconut - 3 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1 tsp
Asafetida - a pinch
Salt - 1/2 tsp
Turmeric Powder - a pinch
Add a pinch of turmeric powder, salt, rice flour and some curry leaves to the buttermilk. Fry the dhaniya, dhal, asafetida, venthayam and red chilly in some ghee and make into a fine paste with the coconut and green chilly. Mix the paste with the earlier mixture and bring to a boil. Garnish with mustard seeds spluttered in ghee. Add the turmeric powder and the salt to the buttermilk. Grind the coconut, chilly and cumin and add to the mix. Add some curry leaves and asofoetida and heat for sometime. Add vegetables, and cook until done.
Tamil Sweet Pumpkin Curry
Milk - 1/4 cup
Jaggery Powder - 1/4 cup
Grated Coconut - 2 tsp
Salt - a pinch
Dry Red Chilly - 1
Rice Flour - 1/2 tsp
Urad Dhal - 1/2 tsp
Pumpkin - a thin slice
Cook the pumpkin in 1/2 cup water with the salt. After it has been cooked, add the jaggery and mix well. Cook until about ½ done, then add the coconut. Mix the rice flour with the milk and add to the boiling koottu. After 2 minutes, garnish with the urad dhal and the chilly, both slightly fried in ghee.
Turai (Ridgegourd)
1 pound Turai (ridgegourd)
2 tomatoes, chopped
1 cup chana dal
1/2 tsp dhania (coriander) powder
1/2 tsp garam masala
1/2 tsp amchoor (mango) powder
2 green chillies
coriander for garnishing
salt to taste
ghee for frying
Boil chana dal in pressure cooker. (Give only two whistles.) Set aside. Clean and cut turai into small/medium sized pieces. Heat ghee in pan. Add tomatoes and cook for 2 minutes. Now add turai, chana dal along with salt and cook for 20 minutes. Add spices when tender. Garnish with green chillies and coriander before serving.
