Dudhi Chana (Bottlegourd-bengal gram curry)

Ingredients :
1 medium bottlegourd/dudhi/ghia/lauki, peeled and cubed1/4 cup chana daal (Split Garbanzo Beans), rinsed and soaked in warm water for 2 hourssalt to taste1 tsp coriander-cumin seed powder1/2 tsp chili powder1/2 tsp garam masala1 tsp Ginger Galrlic paste
1 tsp greenchilli paste
1 tsp Jaggery (Gud) ½ tsp Tamarind Paste
½ Cup WaterSalt to taste

Tempering :
2 tsp oil1/2 tsp mustard seeds1/4 tsp asafoetida1/2 tsp turmeric powder1/4 tsp fenugreek seed

Method:

Pressure cook dudhi pieces and drained chana daal adding 1/4 cup water for about 3 whistles. Set aside.
Heat oil. Add mustard seeds, asafoetida, turmeric powder and fenugreek seeds.
As the seeds start to pop, add ground paste. Saute for 2 minutes.Add cooked vegetables and daal mixture. Add 1 cup water. Bring to boil.
Add salt, chili powder, coriander-cumin seed powder, garam masala.Simmer till the gravy reaches the desired consistency.Note -1. You can cook dudhi and chana in the simmering curry instead of pressure cooking. It will take more time.2. Do not overcook. Chana daal and dudhi pieces should retain their shapes.