Indian round gourd, called tinda in India, is a popular vegetable that is used to make a variety of tasty dishes, including the one given here. Serve this with plain boiled rice or as a side-dish with Indian breads.
1 tablespoon vegetable oil
½ teaspoon black mustard seeds
8-10 fresh curry leaves
5-6 dried red chilli peppers
1 teaspoon cumin seeds
½ cup/120g mung dal, washed, soaked for 30 minutes and drained
450g Indian round gourd , peeled and cut into bite-size chunks
Salt to taste
2 tablespoons finely chopped fresh coriander leaves to garnish
Freshly squeezed lime juice to taste (optional)
1. Heat the oil in a medium pan over medium-low heat.
2. When the oil is hot, add the mustard seeds. When the seeds begin to sputter, add the curry leaves, red chillies and cumin seeds. Stir for a few seconds before adding the drained mung dal. Add 1 cup/250ml water.
3. Bring to a boil and let simmer for 15 minutes, stirring occasionally.
4. Add the round gourd, salt to taste and additional 1 cup/250ml water. Cover the pan and cook for another 10-15 minutes, until the vegetable is tender to your liking. You may add additional water to adjust the consistency.
5. Remove from the heat.
6. Serve hot garnished with coriander leaves and lime juice (if using).