Chana Turai Nenua: Ridge Gourd with Black Chana
Ingredients
2 cups ridge gourd, chopped
1 cup black chana (black chickpeas), soaked overnight
1 tablespoon oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon salt (or to taste)
1 tablespoon fresh coriander, chopped
1 onion, finely chopped
Method
Heat oil in a large saucepan over medium heat. Add cumin and mustard seeds. When they begin to crackle, add the chopped onion and sauté until golden brown.
Mix in the turmeric and red chili powder. Stir in the ridge gourd and soaked black chana. Season with salt and mix everything well.
Pour in about 1 cup of water, cover the pan, and let it cook for about 15-20 minutes on low heat. Stir occasionally to prevent sticking.
Once the ridge gourd is tender and the chana is cooked, remove the lid. Cook for a few more minutes to thicken the mixture if needed.
Garnish with fresh coriander. Serve hot with rice or bread.
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