Kadale bele sorekayi curry ( lauki channa dal subzi)
Ingredients
Sorekayi ( bottle gourd//lauki)—1Channa dhal ( kadale belle //Bengal gram)—1 cup
Onion—1 medium sized
Tomato—2 medium sized
Ginger( shunti//adarak)—1 inch piece
Green chillies (hasiru menasina kayi)—1
Curry leaves (karibevu//kadipatta)—few
Coriander leaves (kothambari soppu)—2 tablespoon chopped
Salt—to taste
Bay leaf ( pulao leaf//tej patta)—1
dry Red chilli —1
Mustard seeds ( sasive)—1 teaspoon
Jeera(jeerige//cumin seeds)—1 tablespoon
Turmeric ginger ( haldi//arisina)—1 teaspoon
Ghee or oil—2 tablespoon
Dry masala powders( spices)
Red Chilli powder- 1 teaspoon
Jeera powder ( jeerige// cumin powder)—1 teaspoon
Coriander powder (dhania)—2 teaspoon
Garam masala powder—1/2 teaspoon
Asafoetida ( hing//ingu)—1 teaspoon
Jaggery powder( Bella//gud)—1 tablespoon
Method
Wash and soak kadale belle ( channa dhal) in hot water for 1 hour .Wash and scrape the skin of bottle gourd and chop into cubes.
Chop onions ,tomatoes and ginger.
Transfer kadale belle,chopped sorekayi into a pressure cooker,add arisina ,add in enough water and pressure cook for 4 to 5 whistles.
Heat ghee in a pan,once’s hot enough ,add mustard seeds,jeera and dry red chilli broken,bay leaf and saute till they Mustard seeds stop spluttering.
Add in curry leaves,green chilli and keep sautéing.
Add all dry masala powder and fry for a minute on low flame.
Now add chopped onions and fry for a while and add chopped tomatoes.
Sauté till tomatoes soften ,keep on stirring.
Add jaggery powder and mix well.
Pour this masala to cooked channa and sorekayi mixture.
Add salt and let it boil.
Garnish with chopped coriander leaves.
Serve hot with rice, phulkas roti.
