Sponge Gourd recipe-Nenua Chana ki Sabzi - Sponge Gourd with Bengal gram Recipe

Recipe for Sponge Gourd with Bengal gram

It is a regular Sabji for summer days. I appreciate every single daily vegetable and use them in all the ways that are available.
Nenua Bengal gram sabzi is one of the typical household names in India. This robust and divine curry is very famous in every part of India. In western Gujarat, this curry is known as Dudhi Channa Sabji. Likewise in some areas of India nenua is known as Ghiya so this curry is also called Ghiya channa sabzi.
It's an incredibly straightforward and simple curry arranged with container gourd and chickpeas. Despite the fact that I adore cooking, I don't prefer to trudge in the kitchen for a considerable length of time, so a hefty portion of my formulas are anything but difficult to get ready and takes less time. This Nenua Channa Sabji can be set up in only 20 minutes. We, for the most part, have rotis for supper, so I make an assortment of sabzis which is visible from the gathering of side dish formulas for chapatti. This is one of my most loved Nenua curries which I learned from a companion long time back. As I have included channa, it is substantial, filling and protein rich. With entire wheat rotis, it makes a complete supper. Today let us figure out how to make Nenua channa curry (dudhi channa dal curry) with the recipe mentioned as below.
The preparation time for this recipe is 30 minutes. And the cooking time hardly takes only 20 minutes. The measurements described in this method will help to serve four people or 4 servings for a single individual.

•    Cooking oil-2 tbsp
•    Sponge Gourd (peeled and chopped)-1kg
•    Turmeric powder-1/2 tsp
•    Boiled Bengal gram-1 cup
•    Cumin powder-1/2 tsp
•    Coriander powder-1/2 tsp
•    Chopped green chilli-1
•    Chopped onion-2
•    Black cumin seed-1/4 tsp
•    Salt to taste
•    Heat a dish, include cooking oil and let the oil heat.
•    Add black cumin seeds, green chilies, and onion and boil it for few moments on medium fire.
•    cook the onions till it turns softer.
•    Add turmeric powder, red chili powder, cumin powder ,coriander powder and cook it for a  
      moment on medium fire.
•    Add boiled Bengal gram and blended it.
•    Add cleaved nenua (wipe gourd), blend it.
•    Cover the container and cook it on medium-high flame for 5-10 minutes.
•    Simmer the fire, cover the container and cook it for 5-7 minutes, continue mixing in the middle.
•    Add salt  and cover the skillet and now cook it for 2-3 more minutes on low fire.
•    Turn off the fire, ready to present with roti, paratha, and puri.


While including salt be careful, vegetable segment will get to be smaller once appropriately cooked. While chopping, you may cut round pieces too. That will make chopping simpler furthermore; you will save your precious time. You may likewise supplant dry red chili with Green chilies. Kindly don't include whatever any other spice, it will spoil the taste.
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