Mummiji's Bottle guard curry

This yummy curry my mother in law used to make when I was pregnant. This one is higher in protein and includes leafy vegetable too. Good for the times when you need to get optimum nutrition. It's good for both, before and after pregnancy.

Category :Vegan, low fat
Preparation Time : 10 min.
Cooking Time: 25-30 min.
Skill level : intermediate

Ingredients :
curry:
3 c diced bottle guard
1 ts oil
1/2 ts mustard seeds
10 curry leaves
1 tbs Fenugreek leaves, finely cut
1 ts  red chili powder
1/4 ts asafoetida
1 ts turmeric
1/2 ts ginger
1 ts cumin powder
1 tbs coriander powder
1/4 c water
salt

For Ganthiya
2 c water
1/2 c course chana flour
2 ts whole wheat flour
1 ts oil
1 tbs Fenugreek leaves, finely cut
1/4 ts asafoetida
1 ts turmeric
1 ts  red chili powder
salt

1 tbs cilantro, finely cut

1. Heat oil in pressure cooker or wok.
2. Add mustard seeds.
3. When it flutters add curry leaves, and spices for curry.
4. cook for 2-3 min.
5. Add bottle guard and cook till done.
6.  Boil water in a separate  pan.
7. make soft dough with ganthia ingredients.
8. make ropes with dough. Cut it 1" long each.
9. When water starts to boil, add ganthiya.
10. When its done it will start floating on top.
11. remove the one that is done and add it to cooked curry.
12. Repeat.
13. Add cilantro.
Serve warm and immediately
(or keep ganthiya separate with some water and add while serving)