Portions: 4

Serving size: 1/2 cup

Ingredients:

– 1 cup green peas, boiled

– 1/2 cup Methi leaves (fenugreek)

– 1 cup cubed louki (bottle gourd), boiled

– 1/2 cup chopped onion

– 3 green chilies finely chopped

– 1 tsp grated ginger

– 1 cardamom

– 3 cloves whole

– ½” cinnamon stick

– 3 pepper corns

– 2 tsp khus-khus seeds

– 2 Tbsp oil

– Pinch of hing (asafoetida)

– 3/4 tsp jeera (cumin seeds)

– 1 Tbsp curd

– 1 tsp sugar

– 1/4 tsp Salt or as recommended by dietitian

Preparation:

1. Wash methi leaves, drain water, chop finely and keep aside.
2. Heat 2 tsp oil in pan and add ¼ tsp cumin seeds and hing. After it splutters, add methi leaves and cook for 3-4 min and remove from fire and keep aside.
3. Grind 1/4c onion, green chilies, ginger, and khus-khus seeds into paste.
4. Roast cinnamon stick, cloves, cardamom, ½ tsp cumin seeds and powder into masala.
5. In a pan add remaining oil and sauté onions lightly. Add the prepared paste and fry till golden brown. Add dry masala, curd and sauté for 1 more minute.
6. Add peas, methi, bottle gourd, sugar, salt and little water. Cook till it thickens lightly.
7. Serve hot.

Nutrients per serving:

Calories: 137 Kcal

Protein: 5g

Carbohydrates: 13g

Fat: 8g

Sodium: 25mg

Phosphorus: 87mg

Calcium: 104 mg

Potassium: 99mg