|Slightly sour curd||1 bowl|
|Besan (chickpea flour)||2-3 tablespoons|
|Bottle gourd (lauki)||1, medium-sized|
|Turmeric powder||1 teaspoon|
|Ginger||1 medium-sized piece|
|Methi||1 and 1⁄2 teaspoons|
|Chilli powder||1 and 1⁄2 teaspoons|
|Cumin seeds||For tempering|
Mix curd and chickpea flour well with turmeric and keep it aside.
Chop the onions and garlic and grate the ginger. Make a paste of it along with chillies or chilli powder.
Peel lauki, cut it into medium-sized pieces. Boil it separately with salt. Add the boiled pieces into the curd mixture. Take a vessel; heat the oil, add the methi.
After methi turns brown, add the paste and after 2-3 minutes add the lauki.
See to it that the mixture is not too thick. Add some water, if needed.
Boil it for 5-8 minutes, give a tadka of cumin seeds.
Seema Chishti has grown up, studied, lived and worked in Delhi as a journalist-writer for three decades. She is the co-author of Note by Note: The India Story (1947-2017) and has worked with BBC in London and India, The Indian Express and HTV.
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