Snakegourd chickpeas curry
Snakegourd and chickpeas…Sounds interesting ?here is the recipe
of this interesting combination packed with healthy south indian flavors.
Ingredients:
Snake gourd -2
chickpeas -1/4 cup soaked over night
onion -1/2 finely chopped
tomato -1 finely chopped
toor dhal/split pigeon peas – 1/4 cup cooked
oil -1 tbsp
mustard seeds -1/4 tsp
cumin seed -1/2 tsp
hing -2 pinch
turmeric powder -1/4 tsp
curry leaves -few
coriander powder -1 tsp
chili powder -1 tsp
salt -to taste
shredded coconut -2 tbsp
cilantro – to garnish
preparation time:20 min
Cooking time :30 min
Method:
- Peel the snake gourd skin ,discard the seeds and chop it into cubes.
- In a pressure cooker take 1/4 cup of cooked toor dal/split pigeon peas along with cubed snake gourd, chickpeas,half of the chopped onions and 1/2 of the chopped tomatoes and enough water that all are immersed in it.
- Pressure cook for 3 whistles.
- In a kadai/pan heat oil and allow mustard seeds to splutter and temper with cumin seeds ,turmeric powder and curry leaves.
- Add the remaining onions and saute until transparent.
- Now saute the remaining tomato for a minute or two.
- Follow it with chili powder ,coriander powder and salt.Mix well until the raw flavor goes off.
- Pour in the cooked snake gourd chickpeas from cooker and cook for another 5-7 minutes
- Add the shredded coconut and cook for another minute.
Serves 3-4
