This is channa dal with snake gourd. There is okra with tamarind and capsicum gravy in the background.
Leave a comment
I made this curry with ivy gourd (tindora).
I made ridge gourd pepper kootu.
I’ve never been much of a fan of bitter gourd, but I think you shouldn’t write off an ingredient until you’ve tried it a few times. I did not mind this recipe, perhaps because it involves removing the skin, thus reducing the bitterness.
I served it with cabbage chana dal.
Fenugreek leaves and ridge gourd are two vegetables I’m fond of, which come together nicely in beerakaya methi.
I used this recipe to make the snake gourd and chickpea (chana dal) curry. I served it with the spinach-methi cauliflower and roti.
Here’s a recipe for ridge gourd dal. I used oil instead of ghee to make it vegan.
Blog at WordPress.com.