Lauki Kala Chana

Lauki Kala Chana

Prep: 8 hours

Cook: 40 minutes

Method: Easy

Course: Main Course

Type: Indian

Bottle gourd and brown Bengal grams cooked with flavourful masala


  • Medium bottle gourd (lauki/doodhi) 1
  • Black Bengal grams, soaked overnight and pressure cooked in 2 cups water 1 cup
  • Oil 1½ tbsps
  • Mustard seeds ½ tsp
  • Asafoetida ¼ tsp
  • Cumin seeds ½ tsp
  • Curry leaves a few
  • Large onion, finely chopped 1
  • Turmeric powder ¼ tsp
  • Kashmiri red chilli powder 1 tsp
  • Dried fenugreek leaves (kasuri methi) 1 tbsp
  • Garam masala powder 1 tsp
  • Large tomatoes, chopped 3
  • Jaggery, grated ½ tbsp
  • Tamarind paste 1 tsp
  • Large potato, boiled, peeled and roughly mashed 1
  • Salt to taste
  • Fresh mint sprigs to garnish


  • Trim the ends of bottle gourd and peel. Slit it length-wise in middle and scoop out the seeds and the surrounding flesh carefully so that you are left with two boats. Further cut them into 1 cm slices.
  • Heat 1 tbsp of oil in a flat non-stick pan, arrange bottle gourd slices in a single layer and cook them, turning sides, till they turn evenly golden brown on both sides. Drain on absorbent paper.
  • Heat ½ tbsp of oil in another non-stick pan, add mustard seeds and saute till they splutter. Add asafoetida, cumin and curry leaves and saute till cumin seeds change colour.
  • Add onion and saute on medium heat till golden. Add turmeric powder, red chilli powder, kasuri methi and garam masala and saute on low heat for 30 seconds.
  • Add tomato puree and mix well. Add jaggery and tamarind and mix well. Cook on medium heat for about 2-3 minutes, stirring occasionally.
  • Add cooked brown Bengal gram, fried bottle gourd slices and mashed potatoes and mix well.
  • Add salt and 1 cup water, mix well and simmer, stirring occasionally, for about 15-20 minutes till bottle gourd is fully done.
  • Transfer into a serving bowl, garnish with mint sprigs and serve hot.