1 Anabhakaya / Sorakaya, chopped
1 medium Onion, chopped
4-5 Curry Leaves
3-4 Green Chilies, slit
½ tsp Mustard Seeds
1 tsp Urad Dal
1 tsp Red Chili Powder
1 tsp Coriander Powder
A pinch of Turmeric Powder
1–2 tbsp Peanut / Groundnut Powder
Salt to taste
2 tsp Oil
Peel the outer skin of the bottle gourd and cut into 2 inch pieces. Heat a pan with oil and add mustard seeds, urad dal, curry leaves. Add onions, green chillies and turmeric and sauté till onions are pink. Then add the bottle gourd pieces along with salt. Simmer with a lid and cook for 10 mins. Check to see if the vegetable has turned soft. Add chili powder and coriander powder. Stir well. Cook again for 5 - 7 mins. When the bottle gourd is cooked well, finally add the groundnut powder. Combine and remove.
1 medium Onion, chopped
4-5 Curry Leaves
3-4 Green Chilies, slit
½ tsp Mustard Seeds
1 tsp Urad Dal
1 tsp Red Chili Powder
1 tsp Coriander Powder
A pinch of Turmeric Powder
1–2 tbsp Peanut / Groundnut Powder
Salt to taste
2 tsp Oil
Peel the outer skin of the bottle gourd and cut into 2 inch pieces. Heat a pan with oil and add mustard seeds, urad dal, curry leaves. Add onions, green chillies and turmeric and sauté till onions are pink. Then add the bottle gourd pieces along with salt. Simmer with a lid and cook for 10 mins. Check to see if the vegetable has turned soft. Add chili powder and coriander powder. Stir well. Cook again for 5 - 7 mins. When the bottle gourd is cooked well, finally add the groundnut powder. Combine and remove.
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