(Bottle gourd with Bengal Gram Lentil)


Bottle gourd – 1 no. (medium sized)
Bengal Gram – 50 gms.
Green Chillies – 3 nos.
Asafoetida – pinch
Turmeric Powder – ½ tsp.
Ghee – ½ tblsp.
Juice of 1 lemon
Salt – to taste


  1. Soak the Bengal gram in water for 1 hour prior to the cooking.
  2. Peel and cut the bottle gourd into small pieces. Chop and wash the waterfern.
  3. In a kadai, heat the ghee on a medium flame. Once hot, add chopped green chillies and asafoetida. When they start tempering, add the bengal gram and roast it for 3 minutes.
  4. Add the small pieces of bottle gourd. Add ½ cup of water, turmeric powder and salt – stir gently and cover the kadai with a lid.
  5. Cook till the bottle gourd becomes tender. When done, remove from the flame and lightly mash the mixture with a kevai (hollow round spoon). This is done to ensure that the Bengal gram and the bottle gourd are mixed thoroughly.
  6. When done, add the lime juice and heat it for a few minutes before serving.

To serve

Dudhi Chanay ji dar is eaten with Phulko for Dinner. 

Chef’s tip

Dill Leaves can be added in the preparation. Add a few leaves at the time of adding the chopped bottle gourd (step no. 4)

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