Lauki Channa Daal Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method :
Soak lentil overnight, then boil it in water with ½ teaspoon turmeric until done. Strain and set aside. In a pan heat oil, add onion and cook until translucent. Then add ginger garlic paste and tomatoes, salt, ½ teaspoon turmeric, chili sauce, red chili powder and bottle gourd and cook covered adding water as required. Once bottle gourd is fully cooked, add lentils, black pepper, all spice powder, cumin powder, and coriander powder, and then before serving, garnish with green chilies, coriander and serve with parathas.

Method :
Dry roast the gram flour until it turns golden brown in color. Remove it from heat and transfer this into a mixing bowl, add 2 tablespoons oil, red chili, chili garlic sauce, chili sauce, curd, cream, ginger garlic paste, coriander powder, cumin powder, all spice powder, dry mango powder, black salt, dry fenugreek leaves, salt and mix. Add chicken and marinate for 30 minutes. In a blender, add cornflakes and blend well into a fine powder. Transfer this into a bowl, add in bread crumbs, salt, red chili and mix. Take the marinated chicken pieces and roll it in breadcrumbs and cornflakes mixture. Heat oil and deep fry these until golden brown and crispy. Drain on absorbent paper. In a blender, add coriander leaves, mint, onions, garlic, green chili, sugar, salt and blend it into a smooth puree. Serve with this chutney.