Doodhi Chana

Ingredients and Weight:

• 1 large doodhi (bottle gourd), peeled and diced (1 kg)
• 2 cups white chickpeas, soaked overnight (300 g)
• 1 onion, chopped (150 g)
• 2 tomatoes, chopped (250 g)
• 1 teaspoon ginger-garlic paste (15 g)
• 1 teaspoon red chili powder (5 g)
• 1 teaspoon coriander powder (5 g)
• 1 teaspoon cumin powder (5 g)
• 1 teaspoon garam masala (5 g)
• 2 tablespoons vegetable oil (30 ml)
• 1/2 cup chopped fresh cilantro (5 g)
• Salt to taste

Preparation Time:

30 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large pot, add the chickpeas, onion, tomatoes, ginger-garlic paste, red chili powder, coriander powder, cumin powder, and salt. Pour enough water to cover the chickpeas and bring to a boil.
2. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chickpeas are tender.
3. Heat the vegetable oil in a separate pan over medium heat. Add the diced doodhi and sauté for 10-12 minutes, until slightly browned.
4. Add the sautéed doodhi to the chickpeas and bring to a boil.
5. Reduce heat to low, cover, and simmer for 10-15 minutes more, or until the doodhi is tender and the sauce has thickened.
6. Stir in the garam masala and chopped cilantro.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 250
• Carbohydrates: 40 g
• Protein: 15 g
• Fat: 10 g

Dish Characteristics:

• Creamy and flavorful curry
• Mildly spicy and aromatic
• Perfect for a vegetarian or vegan meal
• Can be served with rice, bread, or roti

User Comments:

• "This dish is absolutely delicious! The doodhi and chickpeas are perfectly cooked and the flavors are amazing." - John, New York City
• "I love how healthy and satisfying this curry is. It's a great way to get your vegetables in." - Sarah, California
• "The perfect comfort food on a cold night. The spices are warm and comforting, and the doodhi adds a lovely sweetness." - Emily, Minnesota

Special Precautions and Tips:

• To save time, you can use canned chickpeas instead of dried ones. Rinse them thoroughly before using.
• If you don't have doodhi, you can substitute it with zucchini or yellow squash.
• Adjust the amount of red chili powder to your desired spice level.