Churakka Kadala Paripp Curry (Bottle Gourd Bengal Gram Curry)

Ingredients for Churakka Kadala Paripp Curry (Bottle Gourd Bengal Gram Curry):

1. Bengal gram – 1 cup

    Churakka cut into 1-inch pieces – 250 gm

    Onion – 1, chopped fine

    Ginger – ½ inch piece finely chopped

    Garlic – 4 cloves, finely chopped

    Green chillies – 3, split length-wise, after removing seeds

    Turmeric powder – ¼ small spoon

    Salt and water – As needed

2. Ghee – 1.5 big spoons

3. Cumin seeds – ¾ small spoon

4. Asafoetida powder – A pinch

5. Tomato – 1, chopped fine

6. Kashmiri chilli powder – ½ small spoon

7. Coriander leaves chopped – 2 big spoons

How to prepare Churakka Kadala Paripp Curry (Bottle Gourd Bengal Gram Curry)?

1. Mix together ingredients no: 1, and cook well in pressure cooker.

2. Smash well once it’s done.

3. Heat ghee in a pan, fry cumin seeds and then add asafoetida powder. Mix it well.

4. Add chopped tomato to it. Sauté it well and finally add chilli powder.

5. Sauté again and take off from flame.

6. Transfer the smashed vegetables-gram mixture to a serving bowl.

7. Spread tomato mixture on the top of it.

8. Decorate with chopped coriander leaves and serve.

Archive: Vanitha Magazine, August 1-14, 2016

Read a few more daal (paripp) curry recipes here. Click on the images in the gallery to read.