Dudh mug potol, mung beans and pointed gourd in milk

Ingredients

• 1 cup of mung beans (about 200g), roasted dry
• 500 g of bitter zucchini (potol)
• 250 ml of milk
• 1 tablespoon of ginger paste
• 4-5 green, slightly damaged chili peppers
• 2 tablespoons of ghee
• 1/2 teaspoon of turmeric powder
• Salt to taste
• 1/2 teaspoon of sugar (optional)

Heat the mung beans in a frying pan until they are lightly browned.

Wash the potatoes, cut them in half lengthwise, then into slices.

Heat the ghee in the frying pan and lightly fry the shallots. Set aside.

In the same frying pan, brown the toasted mung beans, ginger paste, turmeric, and salt.

Add water as needed to cook the peas.

Once the peas are cooked, add the fried onions, milk, and sugar, and mix well.

First, sauté the green bell peppers in a little oil.

Finish with a drizzle of ghee and serve hot with rice.