Fennel flavored chickpeas and bottle gourd curry-(gujarati dudhi-chana nu shaak)

Ingredients

• 2 tablespoons olive oil
• 1 medium bottle gourd /dudhi peeled ( about two cups when cubed)
• 1 15 ounces (425 g)can of organic tender cooked garbanzo beans /chickpeas
• Note : If using dry chickpeas ,soak them overnight in water and boil them till tender but not mushy
• 1 large tomato
• 1 small red onion
• 1/4th inch grated fresh ginger
• 2 cloves garlic freshly grated
• 1 teaspoon brown sugar
• 2 tablespoons lemon juice

Tempering spices :

• 1 tsp Paanch Puran
• [Paanch Puran is a mix five whole spices namely cumin,mustard,nigella(kalonji/onion seed),methi and fennel (saunf) mixed together in equal proportions ]
• 1 teaspoon fennel seeds
• 1 whole dry red chilli

Ground spices:

• 1/2 teaspoon turmeric pwdr
• 1 teaspoon coriander pwdr
• 1/2 teaspoon chili pwdr
• 1/2 teaspoon cumin pwdr
• 1/2 teaspoon pepper pwdr
• 1 teaspoon chana masala pwdr

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Preparation

• Heat oil in a deep pan. Add the paanch puran to the hot oil ,the dry red whole chili and fennel seeds and toast for 10 secondes.
• Add the sliced onion and stir till transluscent. Add the grated ginger garlic paste and stir .
• Add the chopped tomatoes and ground spices : turmeric,chili,coriander,cumin ,chana masala pwdr , salt and pepper.
• Stir fry and cook till the oil seperates from the mixture. Add the chopped dudhi and mix well. Cook covered for around 5-7 minutes.
  
• Add the brown sugar and the whole can of chickpeas with 1 cup water ,mix well cover and cook for 15 minutes or till the dudhi is tender but not mushy.
• Add the lemon juice . Serve hot with chapatis or white rice.

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