Ingredients:

For 2 (For 4)

Cooked Chickpeas: 200g (400g)

Onion: 1 (2)

Doodhi: 1 (2)

Fresh Coriander : 1 bunch (2 bunches)

Cumin Seeds: 1 pod (2 pods)

Mustard Seeds: 1 pod (2 pods)

Ginger Puree: 1 sachet (2 sachets) 

Green Chilli Puree: 1/2 sachet (1 sachet)

Garlic Puree: 1 sachet (2 sachets)

Aromatic Spice Blend: 1 pod (2 pods)

Tomato Puree: 50g (100g)

Palm Sugar: 1 pod (2 pods)

Garam Masala: 1 pod (2 pods)

Roti Breads: 4 (8) 

Lime Pickle: 1 pod (2 pods)

Nutritional Information:

Energy (kcal) 504     Fat 14g of which saturates 3g     Carbohydrates 71g of which sugars 14g     Protein 21g     Salt 3.43g

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Gujarati vegetarian cooking often revolves around centerpiece dishes like this one. They’re called shaak, a term for all manner of dry and saucy vegetable recipes showing off the creativity, improvisation and feel for seasonal produce that are the hallmarks of the region’s cuisine. Known elsewhere in India as lauki, ‘Doodhi’ is the Gujarati name for the bottle gourd, and means ‘milky’, probably due to the vegetable’s mild taste and creamy texture. Combined with the nuttiness of shelled, split black chickpeas (channa dal), it’s a soothing, buttery and rich alchemy of nutritious, entirely plant-based ingredients.

• Preparation time:

  For 2 - 25 minsFor 4 - 35 mins

• Cooking time:

  For 2 - 60 minsFor 4 - 70 mins