Turai Kala Chana sabji/ Nenua Chana Sabji/ Sponge Gourd and chick pea curry

Ingredients

• 1 kg Sponge gourd / Turai /Gilki
• 1/3 cup Black Chickpeas / Kala Chana
• 1 tsp Ginger / Adrak (chopped)
• to taste Salt / Namak
• 1/2 tsp Turmeric Powder / Haldi Powder
• 1 tbsp Coriander Powder / Dhaniya Powder
• 1/2 tsp Red Chilli powder / Laal mirch powder
• 1/2 tsp Sugar / Chini (optional)
• 1.5 tbsp Lemon Juice / Nimbu Ka Ras
• 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya
• 3 tbsp Cooking oil or ghee
• 1 tsp Cumin Seeds / Sabut Jeera
• 1/3 tsp Asafoetida / Hing powder
• 2 Green Chillies / Hari Mirch (chopped)
• 10 Curry Leaves / Kadi Patta
• 2 Tomatoes / Tamatar (chopped)

Instructions

1. 1

   Wash, peel and chop the turai in cubes.

2. 2

   Overnight soak the kala chana in enough water.(or soak for 6 hours )

3. 3

   Drain the water , wash the chana with fresh water and boil in the pressure cooker with 2 cups of water for 3 whistles on medium heat.

4. 4

   Heat ghee or oil in the pressure cooker add cumin, hing, Chopped green chili, curry patta, tomato and saute for a minute.

5. 5

   Now add chili powder, turmeric, coriander powder and mix

6. 6

   Add turai, salt and the boiled kala chana in the cooker and mix.

7. 7

   Now add 2 cups of water and close the lid. pressure cook on 3 whistle on medium heat or cook till chana become soft.(you can use the water in which the chana is boiled)

8. 8

   let the cooker cool down completely.

9. 9

   The quantity of water can be adjusted as how thick or thin you want the curry.

10. 10

    The curry is almost done now,add chopped ginger. you can slightly mash the turai with the laddle at this stage

11. 11

    Add 1/2 tsp sugar ,lemon juice and the chopped fresh coriander and mix.

12. 12

    Switch off the heat, the curry is ready now.

13. 13

    Serve with a tsp of ghee on top.

14. 14

    Enjoy Turai chana curry with hot phulka or parathas !