Introduction – About this Recipe

Dudhi = Bottle-Gourd; Chana = Bengal Gram/Black Chickpeas; Sabzi = Indian Curry

Dudhi Chana Sabzi/Bottle-Gourd Black Chickpeas Curry is a delicious and nutritious combination of Bottle-Gourd(Dudhi), Bengal Gram/Black Chickpeas(Kala Chana), and a few everyday spices. The addition of Bengal Gram/Black Chickpeas(Kala Chana) enhances the flavor and makes it healthier. Due to its easy process and basic ingredients, dudhi chana is an apt curry to make for your rushed weekday meals. It is a great recipe to make in summers, as bottle-gourd provides you the much-needed hydration due to its high water content and chana provides you protein which keeps you filled for longer. At home, we call it “Dudhi Chana Nu Shaak” in Gujarati. Here’s how to make it.

Equipment’s:

• Pressure Cooker
• Wok/Kadhai

Ingredients:

Pre Prep Procedure

1. Soak Bengal Gram/Black Chickpeas(Kala Chana) for 5-6 hrs.
2. After Bengal Gram/Black Chickpeas(Kala Chana) is soaked, cook them in a pressure cooker for 5 whistles. If you like it very soft then cook it for 7 whistles.
3. Peel and cut the Bottle-gourd(Dudhi) and Potato into small cubes.

Step By Step Procedure

1. Heat oil in a wok/kadhai, add Mustard(Rai), and let it crackle. Once crackling stops, add Cumin(Jeera) and let it sizzle. Once sizzling finishes, add Asafoetida(Hing) and swirl the pan once and add potatoes in it. Sauté potatoes for 2 mins.
2. After 2 mins, add Bottle-gourd(Dudhi) and give a stir. Then add salt and mix it well. Cover it with a lid and let it cook for 10 mins.
3. After 10 mins, add the boiled Bengal Gram/Black Chickpeas(Kala Chana), Garlic paste, Sugar, Turmeric powder(Haldi), Coriander-cumin powder(Dhania-jeera powder), Kashmiri Red chilly powder, Gram flour(besan atta), 1/3 cup water and mix everything properly.
4. Let everything cook for 10-15 mins. Stir it at small intervals to make sure it hasn’t stuck to the pot.
5. After 15 mins, check if potato and bottle-gourd have been cooked properly if you feel it is raw, let it cook for 5 mins with a covered lid. Once cooked properly, switch off the flame. There you go it is ready! Enjoy!

Serving & Plating:

Dudhi Chana Sabzi is served hot with Rotis or Chapatis and is garnished with some freshly chopped coriander.

Accompaniments:

Dudhi Chana Sabzi/Bottle-Gourd Black Chickpeas Curry goes well with Phulka Roti/Bhakri, Salad, Pickles for a satisfying and balanced meal.

Key Pointers:

• I use Kashmiri Red Chilly Powder, which is not that hot but gives good color and flavor to the food.
• If you want a thick curry, then instead of adding 1/2 tbsp Gram Flour (Besan atta) add 1 full tbsp of Gram Flour (Besan atta).

Storing:

Leftovers can easily be refrigerated for about 4-5 days in any container with a lid. It need not be an airtight container. I usually prefer a microwave-safe container (for easy reheating).

Reheating:

Thaw for 10-15 mins or till it reaches room temperature. Once thawed, microwave for 2-3 mins with lid. If you don’t have a microwave, you can reheat it in a saucepan or wok.

Nutrition Facts:

Resources:

Bengal Gram/Black Chickpea

Bottle-gourd/Dudhi

Gram Flour

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