This is a recipe very close to my heart. I learnt it from my mom. Black chana adds glamour to humble turai. Pairs very well with roti/paratha, a typical summer dish.
Ingredients
Turai 500 gms (Sponge Gourd)
Kala Chana 1 cup ( Black gram boiled)
Tomato Puree 1 cup homemade
Oil 2 tsp
Ginger 2 tsp grated
Green chili 1 chopped
Asaefotida a pinch
Cumin seeds 1/2 tsp
Turmeric powder 1/2 tsp
Red chili powder 1/2 tsp
Coriander powder 1 tsp
Curry powder 2 tsp
Salt to taste
Lemon juice 1 tsp (optional)
Sugar 1/2 tsp
Method
Peel and chop the turai into small pieces.
Heat oil in a pressure cooker.
Add asaefotida and cumin seeds.
Once they crackle add ginger and chopped green chili.
Saute for a few seconds.
Add red chili powder followed by tomato puree.
Once tomato puree thickens add turmeric powder, coriander powder, curry powder and salt.
Mix well and let it cook further till oil floats on top.
Now add turai and boiled kala chana.
Add half cup water , you can also use the water in which chana was boiled.
Give it two pressure.
Let the pressure release on itself.
Now check the gravy. If it is thin, boil it for sometime so that it thickens.
Add lemon juice and sugar.
Taste and adjust salt.