Instructions

1. Pressure cooker 1/2 cup moong dal in 2 cups water with a pinch of turmeric powder. Cook until 1 whistle. Take off flame and allow to cool by itself.
2. In a pan heat 1 tbsp oil. Fry the karela till golden brown and crisp. Take out and keep aside, ready to be used.
3. Lightly saute the drumsticks as well and keep them aside as well, ready to be used.
4. Heat 1 tbsp more of the oil. Add the tempering of bay leaf, red chillies, fenugreek seeds and radhuni (or cumin seeds) over medium-low flame. Add the diced lauki, saute and stir for a minute. Cover and cook for a minute or two.
5. Next lower the flame and add ginger paste, 1/4 tsp turmeric powder and salt. Stir over low flame, cover and cook over low heat for about bit. If need be, sprinkle some water so it doesn’t get burnt from below.
6. When the lauki is semi done, add the dal from the pressure cooker. Pour some more water if necessary to get to your ideal consistency.
7. When it starts boiling, lower the flame and cook for a few more minutes till the dal and lauki are cooked.
8. Now throw in the slit green chillies add the fried karela, sauteed drumsticks and sprinkle the sugar. Give a good stir and cook for 30-40 seconds more.
9. Lastly add the ghee. Mix well and switch off the flame. Serve hot accompanied by steamed rice.