Dudhi Palak Ka Saag (Spiced Dudhi Curry)

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Serves: 4
Preparation: 40 minutes
Cooking Time: 40 minutes

A vegetable commonly used in India, and known in English as a Bottle Gourd. It resembles a squash, and can be used in cooking in similar ways. It can also be used in replace of courgettes, and is mild in flavour, with pale green flesh.



Ingredients

  • 250g dudhi
  • 250g spinach, chopped
  • half a a chopped green chilli
  • 40g Split bengal gram
  • Large handful of chopped dill
  • 1 tsp turmeric powder
  • quarter of a mango,grated
  • Handful of Coriander,chopped
  • Vegetable oil/ghee/butter for frying
  • Seasoning

Method

  1. Soak the bengal gram in water for approximately 30 minutes.
  2. Heat the oil/ghee in a pan and when hot add the chilli and fry for 30 seconds.
  3. Add the dudhi, spinach, dill and bengal gram, and sweat off for 3 minutes or so, until everything starts to soften.
  4. Add a cup of water, stir and bring everything to the boil.
  5. Add the turmeric, and simmer on a low heat for 25 minutes.
  6. Drop in the mango, and season to taste. Stir, and cook for a further 10 minutes.
  7. At the last minute stir through the coriander, retaining some of the leaves for garnish.
  8. Serve with rice and chapattis.


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