Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Heat oil, crackle cumin-mustard, asafoetida, curry leaves.
- 2Pop ginger-chilli; add tomato + dry spices; cook 3 min.
- 3Tip in bottle gourd; toss to coat (it releases water — no extra needed).
- 4Cover and cook 12 min on low till tender.
- 5Salt at end (or it weeps too much water).
- 6Coriander; serve with roti and dal.
About this recipe
Already vegan — uses oil, no dairy.
