Cook the soaked channa, take a half a cup of the cooked channa, and grind into fine paste. This helps make the gravy thicker.
Heat oil in a pan, add the onion and tomatoes and cook until they turn tender.
Add the bottle gourd pieces and cook some more.
Now add the cooked channa, the channa paste, channa masala, chilli powder, turmeric powder, and salt. Add enough water, mix everything well, cook covered on simmer for 20 minutes before turning off the heat.
Sprinkle the dry kasuri methi and add lemon juice.
Serve as side dish with any breakfast dishes or else with rice.
Recipe courtesy: Priya Easy N Tasty Recipes
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.