IN PROGRESS

3-4 tblsp oil or ghee

500 bottle gourd, trimmed (but not peeled)

150 g chana dal, rinsed and soaked for a couple of hours, then drained

1 tsp mustard seeds

1 tsp cumin seeds

2 medium red onions, finely chopped

Large knob of ginger, finely chopped

2 green chili, deseeded and finely chopped

10-12 cloves garlic, finely chopped

1 tin tomatoes

1 cinnamon stick (ceylon)

1 tsp red chili powder

1,5 tsp turmeric powder

1 tsp coriander powder

2 tsp garam masala

Salt to taste

Chopped coriander leaves for garnish

Fry cumin and mustard seeds in the oil or ghee till they crackle, then add the onions and sautee till they become translucent.

Add ginger, garlic and green chilies and sautee for about fifteen seconds.

Add tomatoes and the rest of the spices and sautee, stirring.

Add chana dal and mix well. Simmer for about 20 minutes.

Add bottle gourd, stir, simmer till the gourd softens, probably about 20 minutes. Taste for salt and sprinkle with chopped coriander leaves before serving.