1 Heat oil in a cooking vessel, add the green chillis, curry leaves and chopped onions and saute till the onions turn transparent. 2 Add the ginger garlic paste and saute for 4 mts. Add salt, chilli pwd and coriander pwd. Combine. Add the cubed bottle gourd, combine and place lid. Cook on medium flame for 7-8 mts, stirring in between. 3 Add the soaked channa dal along with 2 1/2 cups of water and bring to a boil. At this stage add the chopped tomatoes and cook for 12-15 mts with lid. Add the tamarind extract and cook without lid till the dal turns soft but holds shape. Add garam masala and combine. 4 Garnish with coriander leaves. Serve with rice or rotis. Prep & Cooking: 35-40 mts Serves 4-5 persons Andhra . 1/2 cup chana dal/senaga pappu, wash and soak in water for 30 mts 1 onion, finely chopped few curry leaves 2 tomatoes, finely chopped 2 green chillis 1 tsp ginger garlic paste 1 tsp coriander pwd 1 tsp red chilli pwd small lemon sized tamarind (soak in a cup of warm water and extract) garam masala pwd (2 cloves, 1 cardamom, 1″ cinnamon stick) coriander leaves for garnish 1/2 tbsp oil
