Ingredients:

• 2 cups of chana (chick-pea) (soaked in water overnight)
• 1 kg ribbed gourd (peeled and cut in medium size pieces)
• 1 large onion (chopped finely lengthwise)
• A pinch of sodium bicarbonate (optional)
• 1/2 teaspoon whole cumin seeds
• 2 bay leaves
• 2 dried red chili
• 3-4 tablespoon mustard oil
• Salt to taste

Powdered Masala:

• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon red chili powder

Preparation:

1. Wash the chana and drain the water.
2. Put the chana in pressure cooker, add water, a pinch of soda and 1/2 teaspoon of salt and cook it
   till the chana gets a little tender but shape is intact.
3. Drain the water and keep the chana aside.
4. Heat the oil in a pan, saute the whole cumin seeds and bay leaves.
5. Add onion and saute for sometime, over medium flame till the onions get transparent.
6. Add all the powdered spices and cook it well.
7. Add the ribbed gourd, pre-boiled chana and salt and mix properly.
8. Cook it for 10-15 min in a medium flame with cover.
9. When the gravy becomes thick, turn off the gas.
10. Serve the preparation with Roti or Paratha.

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