Oil – 1 tbsp. Mustard – 1/2 tsp Cumin – 1/2 tsp Channa Dhal – 1 tsp Urad Dhal – 1 tsp Fenugreek – 1/4tsp Curry Leaves Red Chili – 1, broken Asafoetida – pinch Turmeric Powder – 1/4 tsp
Onions – 1, diced Green Chillies – 2, diced
Bottlegourd – 4 cup, peeled and cubed
Chili Powder – 1 tsp Salt Milk – 1/2 cup
Heat Oil in a medium pan.
Temper Mustard, Cumin, Channa dhal, Urad dhal, Fenugreek, Curry leaves, Red Chilli, Asafetida and Turmeric.
Add Onion, Green Chilies and Lauki. Mix well.
Season the mixture with Salt and Chilli powder and saute for 2 min.
Add Milk and cook closed for 5 min or until the gravy thickens.
Serve hot with Chapati or Roti.