Heat oil in a skillet and fry minced garlic until it begins to sizzle.
Add mustard seeds, nigella seeds, cumin, red chili, turmeric and fennel seeds, fry till mustard splatters.
Add curry leaves, when the aroma is given off add tomato puree and chopped bottle gourd.
Cover and simmer for 10 minutes.
Now stir and cook until the oil floats on top.
Add the boiled split gram along with chopped coriander.
In a separate bowl, mix tamarind pulp with 2 tsp chaat masala.
Slit the green chilies length wise and stuff with the tamarind mixture.
Put the chilies into the lentils, cover and simmer for 10 minutes.
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hi i made it but it look sweet 2 me is it sweet or is it sour
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