Ingredients with Measurements:
- 2 cups grated dhondas (bottle gourd)
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
- Water as needed
- Fresh coriander leaves for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend the grated dhondas until smooth. Set aside.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add ginger-garlic paste and sauté for a minute.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well.
7. Add the blended dhondas and mix well. Cook for 5-7 minutes.
8. Add chickpeas and mix well. Cook for another 5 minutes.
9. Add water as needed to adjust the consistency of the gravy.
10. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 25g
Protein: 6g
Substitutions for ingredients:
- Dhondas can be substituted with zucchini or cucumber.
- Chickpeas can be substituted with any other beans or lentils.
- Garam masala can be substituted with curry powder.
Variations:
- Add diced potatoes for a heartier dish.
- Add spinach or kale for added nutrition.
- Use different spices to change the flavor profile.
Tips and tricks:
- Make sure to blend the dhondas until smooth for a creamy gravy.
- Adjust the amount of water to achieve the desired consistency.
- Serve with rice or naan bread.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pan over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh coriander leaves on top.
Garnishes:
Fresh coriander leaves
Pairings:
Rice or naan bread
Suggested side dishes:
Cucumber raita or roasted vegetables
Troubleshooting advice:
- If the gravy is too thick, add more water.
- If the gravy is too thin, cook for a few more minutes to thicken.
Food safety advice:
Make sure to cook the vegetables and chickpeas thoroughly to avoid any foodborne illnesses.
Food history:
Dhondas Chana Masala is a popular dish in the Indian state of Gujarat.
Flavor profiles:
Savory, spicy, and creamy
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian