Ghugni Recipe

Ghugni  is  a  famous street  food   in  India . Ghugni is made from dried yellow  peas , ripe tomatoes , cumin  powder , coriander powder , fresh finely chopped  coriander leaves , chopped onion and garlic .

Even ,   Ghugni  is  made  to  easy . You can serve  for   Home party or Gate to gather  party . Ghugni  is  serve  like  evening  Snacks .  

Ingredients :

1. Dried  yellow peas - 2 cup

2. Salt  to taste

3.  Turmeric  powder - 1 tea spoon

4. Sugar - 1 small tea spoon

5. Potatoes - 1

6. Bay leaf - 2 pieces

7. Whole  cumin seeds - 1 small tea spoon

8. Kashmiri dry red chili powder - 1 table spoon

9. Dry  red  chili powder - 1 tea spoon

10. Cumin powder - 1 table spoon

11. Coriander  powder - 1 table spoon

12. Lemon juice as required

13. Oil  as required

14. Garam masala powder -  1 tea spoon

15. Fresh  coriander leaves finely chopped - 3 table spoon

16. Ripe tomatoes -1 ,  cut  into very finely chopped

17. Onion - 2 - 3 ( peeled  the onion  and  cut  into  slice pieces )

18. Garlic  paste  -  2  table spoon

19. Ginger  paste - 1 table spoon

Methods :

1. Take  a bowl . Now  add  dried  yellow  peas  into  a bowl  .  Pour the enough  water  into  dried  yellow  peas . Soak  the  dried  yellow   peas  for  about whole night  or 7 - 8 hours  and keep  a side . Cover  it .

2. Next  morning  drain the  water  from  dried  yellow peas  and  keep  a side . Take  a pressure cooker  , add  soak  yellow  peas  into  a  pressure cooker  with  water . Cover  and  close  the lid  to pressure cooker . Pressure  cook till  2 - 3 whistles on  medium  flame . Then  switch  off the flame  and  keep  a side .

3.  Take  a  wok  . Now  pour the oil  into a wok .  Heat  the oil . Meanwhile oil  is completely hot . Add  bay leaf  and 1/2 tea spoon of  whole cumin seeds  and fry till few seconds on low flame .

4. Next  add  small  cube  potatoes  pieces  into  hot  oil  and fry until  golden brown . 

5. Add  slices  onion pieces  into hot oil  and  fry for few minutes on medium flame .

6. Add  2 table spoon of  garlic paste and 1 table spoon of  ginger paste . Saute for few seconds .

7. Next  add  1  small  tea  spoon  of  turmeric  powder . Saute till raw smell goes off  from the turmeric powder . Add  chopped  tomato pieces  and  saute  until  tomatoes  pieces  are soft  on medium  flame .

8. Add  salt to taste and 1 small tea spoon of  sugar . Mix well .

9. Next  add  1 table spoon of  kashmiri  dry red chili powder ,  1 tea  spoon of  dry  red chili powder ,  1 table spoon of  cumin powder , 1 table spoon  of  coriander powder and sprinkle few  drops of water . Saute till separates oil  from the spices mixture .

10. Add  boiled  yellow peas into spices mixture  and  pour 1 cup of water . Mix well . Now  add 1 tea spoon of  garam masala powder . Mix well . Cover the wok and cook for  5 - 10  minutes on high flame .

11.  After 10 minutes , open  the  cover  and   Gravy is completely thicken . Then switch  off the flame .

12. Pour the Ghugni  into a serving bowl . Now add 1 tea spoon of lemon juice , sprinkle  finely chopped  green chills and sprinkle  finely chopped   fresh  coriander leaves on top of Ghugni .

13. Serve hot .

Bengali Style Narkel Diye Pui shaak er Tarkari / Bengali Style Malabar Spinach Curry in Coconut

Ingredients :

1. Pui  Shaak / Malabar Spinach - 500 gm
2. Potatoes - 2
3. Brinjal / Eggplant - 1
4. Pumpkin - 250 gm
5. Panch Phoron - 1 tea spoon
6. Oil  as  required
7. Grated coconut - 1 cup
8. Home made bori - 4 - 5 pieces
9. Ginger  paste - 1 tea spoon
10. Green  chili paste - 1 tea spoon
11. Cumin powder - 1/2 small tea spoon
12. Coriander powder - 1/2 small tea spoon

Methods :

1. Remove the  stem  of  malabar spinach  . Wash and clean Malabar  Spinach  under  running water and  keep  a side . Cut into small pieces of Malabar spinach .

2. Cut and remove of top  of   eggplant  . Cut into  cube  pieces  from eggplant . Put  cube  eggplant  pieces into  a  bowl . Pour water into eggplant pieces . Keep  a side .

3.Peel the potatoes of skin . Cut into cube pieces . Peeled  the pumpkin of  skin . Cut into cube pieces .

4. Peeled and remove the skin of pumpkin . Cut into cube pieces . Keep a side .

5.Take  a wok . Now pour the oil  into the wok . When  oil is hot .  Next  add  4 - 5  pieces  of  home made  bori   and  fry  till  golden  brown  on  low  flame  . Then  take  out  the  home made  bori  pieces  from  the  hot  oil  and  keep  a side  . Now add 1 tea spoon of  Panch phoron  and  stir  for few seconds  on  low  flame .

6. Now  add  vegetables  pieces  one  after  one  . Mix well . Sprinkle  salt  to  taste  on  top  of  vegetables . Mix well .

7.Next  add 1 tea spoon of turmeric powder , 1  tea  spoon  of  ginger  paste , 1/2 small   tea spoon  of  cumin  powder ,  1/2  small tea spoon of  coriander  powder ,   1 tea spoon  of  green  chili  paste ,  add  crushed  home made  bori  and 1 tea spoon of  sugar . Mix well . Saute for few minutes .

8. Add 1 cup of grated coconut  and mix well . Saute for  few minutes .

9. Next add 1 small  cup  of  water  into  the  vegetables . Mix well . Cover  the  wok . Cook for 15 to 20 minutes .

10. 15 minutes later , open the cover  of  wok . Meanwhile , water  is  evaporated  from the curry . All the  vegetables  are cooked . Now switch off the flame .

11. Transfer  the  curry to a serving bowl  .

12. Serve  hot  with  steam rice .

Doi Chicken / dahi chicken recipe / Chicken with curd Recipe

Ingredients :

1. Chicken - 500 gm
2. Doi / Curd - 300 gm ( beaten ) 
3. Kashmiri  dry  chili paste - 3 table spoon
4. Ginger paste - 3 table spoon
5. Garlic Paste - 2 table spoon
6. Onion  paste - 1 cup
7. Onion  3 ( peeled ) - Cut into very finely slices
8.  Bay leaf - 2 - 3
9. Green cardamom - 2 ( slit and crushed )
10. Cumin seeds - 1 tea spoon
11. Salt to taste
12. Turmeric powder - 1 tea spoon
13. Garam masala powder - 1 tea spoon
14. Oil as required

Methods :

1. Wash and clean the chicken pieces  under running water . Take a bowl , add  chicken pieces into the bowl .

2. Now add  300 gm  curd ( beaten )   , salt to taste , chicken  pieces  , 3 table spoon  of  ginger paste ,  2 table spoon  of  garlic paste ,  1 tea spoon of turmeric powder  into the bowl . Mix well . Keep a side  .

3. Keep the marinated  chicken  pieces  into the fridge . Marination or fridge for about 3 hours .

4. 3 hours later , open the fridge . Take out the marination chicken from fridge .

5. Take a wok , now pour oil into the wok . When oil is  completely  hot .Now add  2 pieces  of bay leaf  , 1 tea spoon of cumin seeds ,  2 pieces of  green cardamom  one after one . Fry till golden color .

6. Now   add  finely slices onion pieces and fry till golden color .  Next  add  1 cup of onion paste . Saute till golden brown .

7. Now  add  marinated  chicken  pieces  into the fried onion . Mix well   .  Add  1  tea  spoon  of  garam  masala  powder  .  Saute till  golden brown color  on  medium  flame .

8. Now  pour 2 cup of  hot water into the chicken pieces . Mix well . Cook for 10 minutes .

9. 10 minutes later  , meanwhile  chicken  is completely tender  and  soft  . Gravy is  thicken . Now switch off the flame .

10 . Transfer  to  a serving bowl .

11. Serve  hot .

Chal Enchor / Rice And Unripe Jackfruit Curry Recipe / Unripe Jack Fruit With Rice Flavour Curry

Chal  Enchor  AKA unripe jack fruit with gobindo bhog rice  curry .  I am collecting  the recipe from Anandabazar Patrika ( Bengali's  Daily  News Paper ) . Recipe  Courtesy :  Munmun  Sarkar  Roy  from  Anandabazar Patrika  on 19th  May  2018 .

Which  is  made  from unripe jack fruit , Gobindobhog rice , ginger paste  , cumin powder , red chili paste . 

Hence , it is curry of  unique  taste . I was using  in  the  recipe  to gobindobhog rice . Which  is aromatic  and  flavorful    rice .

However , it goes well  with  plain rice . You can to  serve  for home party , gate to gether , friends and relative .  Unripe jack fruit is meat like texture .  Chal enchor  is a side dish . Chal enchor  is  a side dish . Chal  enchor  is a  delicious  curry also . Chal  enchor AKA  unripe jack fruit  curry is made  from unripe jack fruit  .

Main  ingredients  is  gobindobhog rice , unripe jack fruit . You  can  to  use Basmati  rice  in this  recipe . Unripe  jack fruit is  substitute food for vegetarian's people .

Unripe jack fruit  is also healthy  and  nutritious  vegetables . Although , unripe jack fruit  is good for obesity , diabetes people , Hypertension and kids also .

You  can to  pack   for office  and school's  to lunch box  to unripe  jack fruit  with rice  curry  with chapatis .

I  hope , you will  like to chal enchor curry .   

Ingredients : 

1. Unripe  Jack fruit  -  1 or 500 gm
2. Potato - 1 
3. Bashmati rice / gobindo bhog rice - 1 small  bowl 
4. Salt to taste 
5. Turmeric  powder - 1 tea spoon 
6. Sugar - 1 tea spoon   
7. Garam masala powder - 1 tea spoon 
8.  Dry  red  chili paste - 1 table spoon 
9.  Kashmiri  Dry red chili paste - 2 table spoon 
10. Ginger paste - 2 table spoon 
11. Ghee ( clarified butter ) - 2 table spoon 
12. Whole  Cumin seeds paste -  1 table spoon 
13.  Whole Coriander  seeds  paste  -  1  table  spoon 
14. Bay  leaf - 2 pieces 
15. Whole  Cumin  seeds - 1 small tea spoon 
16. Ripe tomato - 1 ( cut into very finely chopped pieces )
 17. Oil  as  required 
18.  Whole  cardamom - 1 ( slit and crushed the cardamom ) 
19 Sugar - 1 tea spoon ( optional ) 

Methods : 

1. Wash and clean  the  potato . Peel the skin  of  potato . Cut into medium size cube pieces . Keep a side .

2. In a bowl and add  gobindobhog rice . Pour the water into gobindobhog  rice . Cover and keep a side for about 5 - 6 hours . 

3. Take a unripe jack fruit . Cut and remove on top of unripe jack fruit . Remove and peel the skin of unripe jack fruit . Take a pressure cooker . In a pressure cooker , add unripe jack fruit  pieces , water and salt . Cover  and  close the lid  to  pressure  cooker .  Pressure cook till 2 whistles . keep a side . Drain  the  water from  boiled  unripe jack fruit  . Put the boiled unripe jack fruit  pieces into a bowl . Cover and keep a side .

4. Next , cut into medium size cubes  pieces  of unripe jack fruit . Keep a side .

5.   5 hours later , drain the water from gobindobhog rice . Keep a side . 

6. Take a wok . Pour  the  oil  into the wok . Heat the oil . While oil is completely hot . Now add potato pieces into hot oil . Fry till golden brown color . Take out the fried potato pieces  from  the hot oil . Put the fried potato pieces into small bowl . Keep a side . 

7.  Now , add  soak gobindo bhog rice into hot oil . Fry until golden brown color . Take out  gobindo bhog  rice  from hot oil . 

8. In  the same oil , add bay leaf , whole cumin seeds and  1  pieces  of crushed cardamom pieces . Fry till few seconds . While nice aroma comes out from spices . 

9. Next add boiled unripe jack fruit  into hot oil . Sprinkle salt to taste top of  boiled unripe jackfruit on  medium  flame  . Mix it very well  . 

10. Now  add finely chopped ripe tomato into boiled unripe jack fruit . Mix well . Saute  for 5 minutes on medium flame  and cover it . 

11. 5 minutes later , open the cover and mix well . Now add 1 tea spoon of  turmeric powder and 1 tea spoon of  sugar . Saute till few seconds . 

12. Next add fried potato , fried gobindo bhog rice , 2 tea spoon of ginger paste , 1 table  spoon of dry red chilli paste ,  2 table spoon of kashmiri dry red chili paste ,  1 table spoon of whole cumin seeds paste ,   1 table spoon of  whole coriander seeds paste  and  sprinkle  few  drops  of  water  .  Mix well . Saute till separates  the  oil  from spices  . 

13. Next  add  2 cups of water into the curry . Mix well . Cover and close the lid  of  wok . Cook for 10 minutes on medium flame . 

14. 10 minutes later , open the cover of wok . Meanwhile  rice and potatoes are tender . Gravy is thicken . Now add 1 tea spoon of  garam masala powder and 1 table spoon of ghee into the curry . Mix well . Now switch off the flame . 

15. Pour  the  curry into a serving bowl . 

16. Serve  hot  with rice . 

 

Kacha Amer Mishti Achar / Sweet Mango Pickle / Sweet Pickle of Unripe Mangoes / Aam Ka Meetha Achaar

Mango  is  king  of   fruit . Today  i am  sharing  to Sweet Mango's Pickle  recipe .  Today i am going to  share  to  unripe  sweet  mango's recipe .

Sweet  Mango's  Pickle  is  a sweet pickle . Which  is  made  from raw mango's   or unripe mango , sugar  and roasted  spices .

Sweet  Mango's   Pickle  is  summer  delight . It  is a mouth - watering  pickle .  Sweet  mango's  pickle is  taste melt - in - mouth .  

You  can  to enjoy to  Mango's  pickle  to during  afternoon  . Green  Mango AKA unripe mango is  best  sources of  Vitamin C  . Even unripe mango  is  high sources  of  Vitamins and Minerals .

Hence  , Sweet  mango's  pickle  is  a Summer  special delight .  You can also  store  to   Sweet Mango's  pickle  for  6 month's  in  refrigerator . Sweet mango's   easy to make . Sweet mango's  pickle is taste   sweet  and  sour . Sweet  mango's  pickle is taste also heaven .

My  grand  mother  used to Sweet mango's pickle  to every year .  Sweet mango's  pickle  is my childhood  memory As well .

Sweet  unripe mango's  pickle is 3 in 1 recipe .  First  part is  to unripe mango's cutting .  Second  part is  boiled   methods  of unripe  mango's  .  Third part is preparation method of unripe mango's  in sugar .  

I  hope  , you  will  like  to sweet  mango pickle . You would be  enjoy to  sweet mango pickle .

Recipe  is  here  of  Sweet unripe mango pickle .

Ingredients :

1. Raw Mango - 3 kg
2. Sugar - 3 Kg
3.Panch Phoron - All  of spices mixture ( Mixed spices of cumin seeds , mustard seeds , fenugreek  seeds , fennel seeds and nigella seeds ) - All spices of 1/2 teaspoon
4. Whole  cumin  seeds - 1 tea spoon
5. Pinch of salt
6. Dry red chili - 3 - 4 

Methods :

1. Wash  and  clean   the  mango  under  running  water .  Peel the skin of mango .  Remove and take out  or scoop out the seeds of mangoes .

2. Cut into pieces . Keep a side .

3. Take a wok or pan . Now add  3 pieces of  whole red chili , 1 tea spoon  of  whole cumin seeds  and Panch Phoron - All  of spices mixture ( Mixed spices of cumin seeds , mustard seeds , fenugreek  seeds , fennel seeds and nigella seeds ) - All spices of 1/2 teaspoon . Fry until golden brown and roast  . Take  out  the  spices  from the pan . Allow to cool . Once spices are cool . In  a  mixer grinder  and  add  fried or roast  spices . Grind it . Make a spices powder from roast spices . Keep a side .

4. Take a bowl . Pour the water into a bowl .

5. Drop the mangoes  of  the  pieces into a bowl  of  water . Cover it  and keep a side for about 5 - 6 hours .

6. Soak  the mango pieces into  plain  water .

7. After 6 hours . Take a pressure cooker  and  add unripe mango pieces , water and pinch of salt . Mix  and  combine  it  . Cover  and  close the lid . Pressure  cook for 2 whistles .

8.    Allow  to cool  for  pressure   cooker . Cool  down  completely .  Once  cool . Open the cover  to  pressure   cooker .

9. Take  a strainer . Pour  the  boiled  mango  on  the  strainer . Drain the water  from boiled mangoes . Keep a side .

10. Take a wok  and switch on the flame . Now pour the  raw boiled mango into the wok . Next add 3 kg of sugar  and  pinch  of  salt into the raw mangoes  on  medium  flame  .  Mix  it  very well .  Cook   for  30 - 45 minutes .

11. While mangoes pulp are thicken consistency . Meanwhile  Mangoes are sticky  consistency .

12. Now   is   ready  the   sweet mango pickle .

13. Next  ,  3 table  spoon  of  roast  spices  or  bhaja  masla  , sprinkle bhaja masala or roasted spices top of  sweet mango pickle  . Mix well . Switch off the flame . Cover  to the  wok  of  sweet  pickle  of  mango  and keep a side for  5  to  6  hours . Allow  to  cool . 

14.  6 hours later , Sweet mango pickle are completely cool . Now Sweet  mango  Pickle  is  ready .

15. Take  a   glass   jar   or   glass bottle  . Put  the  Sweet Mango's  Pickle  into a Airtight container .

16. Keep  in   a    glass  jar  with  lid  on  or  glass bottle    .   Keep  the  sweet  mango pickle  into  of   the   Fridge    for    6 month's .

Chilli Kathal / Chilli Unripe Jack Fruit / Chilli Enchor

Chili   kathal   AKA  Chili  unripe  jack fruit  is  made   from  unripe  jack fruit  ,  cornflour , soy sauce  ,  tomato  sauce  ,  onion  ,  garlic  , capsicum  and  other  ingredients  .

Unripe  jack fruit  is  a very  hard  vegetables  . Chili  kathal   is  a new version  of  Indo  Chinese  cuisine  .  it goes  very well  with  Pulao  , Fried rice  ,  Parotta  and chapati . 

Even , it is a delicious , unique , and tasty curry . Many Peoples    are  vegetarian  a new version the chili kathal  for they .   

The  unripe jack fruit   is  texture  like of  meat . Unripe  Jack fruit  is a Summer Special Vegetables .  It is a side dish . You can also serve  as  for home party . Unripe jack fruit  tree is a  popular  of South - East  Asia . It is an easy to make As well . You can to serve for  Weekend  to chili kathal . You can also serve  along  as  for  lunch and dinner .

Unripe  jackfruit  has  many  recipe such as kofta , biryani , dalna , curry , kebab and  chili kathal . In Bengali's  the  vegetables  meat  is  called to  the  Unripe Jack fruit . They are  to called  to Gachh  Pantha   to unripe jack  fruit or young jack fruit .

Unripe jack fruit  is power house of  minerals , micro nutrients , proteins and nutrition .  Unripe  jack fruit is  best  source  of minerals  and  vitamin  .

 Even , unripe  jack fruit  is  good  of  diabetic , Anemia , obesity ,  Hypertension     and  children .

However ,  chili kathal is  a 2 in 1  recipe . First part is boiled method  to unripe jack fruit and then marination methods . Finally is  fry methods   of  marination  unripe jack fruit . Second  part is  curry  method of fried jack fruit .

I hope , you will enjoy to  chili kathal . I would like to  you  try it    to chili kathal for dinner or lunch  at  home .

Recipe  is  here  of  chili kathal ( How  to make chili Kathal  or chili unripe jack fruit ) .

Ingredients :

For the Unripe Jack Fruit Marination :

1.  Maida / All purpose flour - 5 tea spoon

2. Corn flour  - 2 - 3 tea spoon

3. Boil  unripe jack fruit - 1 bowl

4. Garlic paste - 3 tea spoon

5. Green chili - 2 table spoon

6. Salt to taste

7. Soy sauce ( dark ) - 1/2 tea spoon

8. Ginger Paste - 1  table spoon

9. Vinegar - 1/2 tea spoon

10 . Oil  As Required

11. Unripe Jackfruit / Green Jack fruit / Young Jack fruit - 500 gm

For Sauteing Unripe Jack Fruit :

1.  Onion - 2 ( Peeled the onion and cut into slices of onion )
2. Garlic paste - 2 table spoon
3. Ginger paste - 1 tea spoon
4. Soy sauce - 2 table spoon
5. Tomato Ketchup - 3 table spoon
6. vinegar - 1 tea spoon
7. Salt to taste
8. Black Paper powder - 1 tea spoon
9. Green capsicum - 1 ( cut into slices )
10. Red Chili paste - 2 tea spoon
11. Green Chili Paste - 1 tea spoon
12. Corn flour paste - 1 tea spoon of corn flour paste with water .

Methods :

1. Peel  and remove  outer skin of  unripe  jack fruit . Cut  into medium size cube pieces of unripe jack fruit .

2. Take  a pressure cooker , add  along   as  unripe jack fruit pieces , water  and  salt  mix  it  very well Cover  and  close  the lid  to pressure  cooker .  Pressure  cook  for 2 - 3 whistles .

3. Pressure  will  be  released  naturally  from pressure cooker . Keep a side for about 30 minutes or 1 hour .

4. After 30 minutes ,  Open the pressure cooker and drain the water from unripe jack fruit . Put the unripe jack fruit  in a bowl .  Now add  5  tea spoon  of  maida / all purpose  flour  ,  3  tea spoon of  corn flour , add salt to taste ,  3 tea spoon of garlic paste ,  2 table spoon of green chili ,  1 table spoon of ginger paste , 1/2 tea spoon of soya sauce ,  and  1/2 tea spoon of vinegar . Sprinkle  some  water .  Mix it very well  and marination  for about 30 minutes . Keep a side  and  cover it .

5.  30  minutes  later , Take a deep pan or wok . Pour the oil  in a deep pan . While oil is completely hot . Now  drop  the marinated  unripe jack fruit one after one  into  hot  oil  on  medium  flame . Fry till  golden  brown  . Take  out  the  fried  unripe  jack  fruit  from  hot  oil . Remove  the  excess oil  from unripe jack fruit .

6.  Take  a another pan or wok . Now , pour the oil in a wok . Oil is completely hot . While oil is smoking .

7. Next add slice onion  into the hot oil . Fry till golden color on medium flame .

8. Now  add  green  capsicum and  fry  until  soft .

9. Next add  ginger paste , garlic paste , salt to taste , vinegar , soy sauce , tomato ketchup ,  black pepper  powder , red chili paste ,  and green chili paste . Saute  till 2 - 3 minutes  on medium flame .

10. Add corn flour paste  and mix it very well . Saute till 2 minutes on medium flame .

11. Next  add  also to  fried unripe jack fruit  and mix it very well . Cook for few minutes on high flame .

12. Meanwhile gravy is thicken consistency .  Now switch off the flame .

13 . Serve  hot .

Lau Diye Muger Dal Ghonto / Bottle Gourd With Yellow Mung Dal Curry / Traditional Bengali Recipe Bottle Gourd with Moong Dal Or Split Green Lentil Curry

Muger  Dal  diye  Lau  Ghonto  is  a  completely  Traditional  Bengali  Vegetarian  Dish .  It is without onion  and garlic recipe . Although it is a side curry dish . Hence it is  made from Bottle Gourd , Ghee ( Clarified Butter ) , Mug / Moong  Dal ( Split green lentil ) and other spices .

This curry  is    Healthy  and Nutritious  also  . The curry is Aromatic and Flavorful . Which is  Ghee ( clarified Butter ) and Moong Dal  ( Split Green Lentil ) based   Curry . It is curry of  flavor ghee   ( clarified butter )  also    .  

This  Dish popular  in Indian and Bangladesh . This  curry  goes  very  well  with  rice  and  chapatis .  You  can  serve  along  as  for relatives  and  friends . Bottle gourd is low calorie  vegetables . Bottle gourd is  good for Summer Season As Well .

Although bottle gourd is easily digestible vegetable . This recipe is 2 in 1 . Because Bottle Gourd is best sources of micro nutrients As well As  and other side  dal ( pulse )  is good sources of protein .  However it is easy to make . Even  the curry is delicious and unique  also .   

You  can also pack  to lunch  in   lunch  box   for Office and School  with chapatis to bottle gourd curry .   Hence it is  a healthy and nutritive curry  for summer season  as well .

The  Bottle  Gourd  curry  to  help    to  keep  hydrate  in  during  Summer  Season   for whole  day's  to  our  body .

Recipe  is  here of  lau diye muger dal ghonto ( How To Make  Bottle with  Split Green Lentil Curry )

Ingredients :

1. Bottle Gourd - 1
2. Moong Dal / Muger  Dal / Split  and husked  Mung  Lentils  / Yellow mung dal  curry    - 4 table spoon or 1/2 small bowl .
3. Salt to taste
4. Turmeric Powder - 1/2 tea spoon
5. Sugar - 1 tea spoon
6. Oil as required
7. Ghee  (  clarified  butter  )  - 2 table spoon
8. Bay leaf - 2 - 3 pieces
9. Green chili  ,  slit  - 2 - 3
10 . Panch phoron - 1/2 tea spoon

Methods :

1. Cut  and  remove on top  of  Bottle Gourd .

2. Peel  and  remove the skin of  bottle gourd .

3 ,Cut into very  finely slices  from the bottle gourd . Keep a side .

4. Take a wok . Now add  moong  dal  into the wok . Fry till golden  color . Then  wash the fried  dal by the water . Put the dal into a bowl . Add enough  water into the fried  dal . Soak  the  dal  and  keep  a side .   Pour the  oil into wok . While oil is completely hot .  Oil is smoking  from   wok  .Then add  2 pieces of bay leaf , 1/2 tea spoon of panch phoron  and add  3 pieces of  slit  green  chili  into  the hot oil . Stir for few seconds . Meanwhile  nice aroma  comes out from the spices .

5. Next add finely slices  of bottle  gourd into the hot oil . Sprinkle salt to taste top of  finely chopped bottle gourd . Mix it very well .

6. Now  add 1/2 tea spoon of  turmeric powder and 1 tea spoon of sugar into finely slices of bottle gourd . Mix it very well . Saute till 2 - 3 minutes .

7.  Drain  the  water  from  fried  Moong  dal  or  Split  Green  Lentil  . Next add fried  moong dal or split green lentil into of bottle gourd . Mix it very well . Cover and close the lid . Cook for 20 - 30 minutes  on  high  flame  or  medium  flame  .   The  Bottle gourd  release more water .

8. 20 minutes later , Meanwhile  water is evaporated  from the bottle gourd curry . Dal and Bottle gourd  are completely cooked .

9. Now add 2 table spoon of ghee ( clarified butter )  into the curry . Mix well  .

10 Transfer the curry  into  a  serving  bowl  .

11. Serve  hot .