Dudhi/Zucchini

Servings: 2
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Ingredients
  • ½ cup Chana dal (wash)
  • ½ cup Water
  • 2 cups Dudhi (peel and cut chunks)
  • 1 tsp Salt (or to taste)
  • 1 tsp Ground coriander/cumin mix
  • ¼ tsp Red chili powder
  • ½ tsp Green chilies (crushed, to taste)
  • 1 tsp Ginger (crushed)
  • ¼ tsp Garlic (crushed)
  • 1 tsp Gor
  • ⅛ tsp Ground cloves
  • Green coriander (chopped for garnish)
Instructions
  1. In a saucepan, heat oil on medium high for tempering.
  2. Add dry red chili, as it browns add mustard seeds.
  3. When crackled, add turmeric and hing then the dal.
  4. Stir and add water, cover and simmer on low heat until the dal is half cooked.
  5. Add the dudhi or zucchini (unpeeled) and seasonings, stir.
  6. Cover and cook on low heat until done, add water if needed.
  7. This shaak should have some gravy, mash a little to thicken the gravy.
  8. Note: ¼ C chopped tomatoes can be added along with dudhi.
  9. Cover and cook on low heat until done, add water if needed.
Tempering
Ingredients
  • 2 tbsps Oil
  • 1 Dry red chili
  • ½ tsp Mustard seeds
  • ½ tsp Turmeric
  • ⅛ tsp Asafoetida (hing)