Bottle Gourd Curry with Moong Dal & Yogurt

Recipe for Bottle Gourd Curry with Moong Dal & YogurtServes 4.Ingredients:approx. 500 g. bottle gourd/Doodhi/Lauki (3 packed cups, when diced)1 tbsp Moong Dal, washed and soaked in about ¼ cup water for ½ hour4-5 tbsp yogurt, beaten smooth3-4 green chillissalt to taste
1 tbsp oil½ tsp mustard seeds1/8 tsp turmeric powdera pinch asafoetida powder
chopped coriander leaves for garnishing


Method:
1. Wash and peel the bottle gourd. (You need not throw away the peels. This chutney can be made using them.)2. Dice the peeled bottle gourd. Cut the green chillis in ½ inch long pieces.3. Heat the oil in a pan, and add mustard seeds once it is hot. Once they splutter, add the asafoetida powder.4. Add the Moong Dal along with the water and quickly cover the pan with a lid. The water tends to jump high at this point, and may burn your fingers.5. After about two minutes, open the lid, and add turmeric powder and bottle gourd dices to the pan. Stir and add ½ cup of water.6. Cover and cook the bottle gourd on medium-high heat for about ten minutes.7. Once the bottle gourd is cooked, add salt, yogurt and green chilli pieces.8. Cook uncovered for 2-3 minutes, while stirring often, so that the yogurt does not separate too much.

Actually posted by Murali. Rashmi is too lazy to do anything.