Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         bott  gourd
     1/2  cup           channa dal -- (bengal gram)
   1      teaspoon      coriander finely chopped
   1      stalk         curry leaves
     3/4  teaspoon      dhania powder
     1/2  teaspoon      red chilli powder
     1/4  teaspoon      turmeric powder
                        salt to taste
     1/2  teaspoon      sugar
   3      small pieces  tamarind -- (3 to 4)
   2      pinches       asafoetida
     1/4  teaspoon      mustard & cumin seeds
   1      tablespoon    oil
     1/2  cup           water

Preparation:

Wash and soak dal for 15-20 minutes. Peel and chop gourd into medium sized cubes. Mix all dry masalas in water. Heat oil in a heavy sauce pan. Add seeds, allow to splutter. Add curry leaves and asafoetida, and masala water. Allow to simmer for 2 minutes. Add dal, gourd, cover and cook for 8-10 minutes, or till dal is tender. Add sugar, tamarind, salt, and cook further 2-3 minutes. Garnish with chopped coriander. Serve hot with chappati, phulka or tandoori roti. Making time: 20 minutes (excluding soaking time) Makes: 4 servings Shelflife: 1 day refrigerated (but best flavour is when fresh)