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