Bottle Gourd Kurma

Masala Paste:

Heat a wok with a tsp oil fry the chilly garlic ginger and spices on low flame allow to cool and prepare and paste.

this is a versatile masala paste which we use in different recipes like biryani and curries we can store this masala paste in a air tight container refrigerated upto 2 weeks Coconut Masala:

In a mixer jar add the coconut pieces fennel and coriander add water and grind in to a smooth paste.

Wash the split chick peas twice and place in a bowl which will fit inside a cooker add 2 cups water 1/2 tsp turmeric powder and place in cooker allow to cook for 3 whistles.

The tomato can also be placed in the cooker along with the dal.

Heat a wok with oil and ghee on medium flame add the spices allow to crackle a bit add onion and prepared masala fry till onions turn transparent.

Add the turmeric and coriander fry the onions a bit add the blanched tomato fry a bit.

Add the potato and cooked dal water add salt cover and cook till half done.

Add the cubed bottle gourd and dal add water if needed cover and cook till veggies are done.

Add the coconut paste and bit of water stir and bring to boil make sure the raw flavor from coconut has reduced then add chopped coriander mint and lime juice serve hot with rice...Enjoy...:)