Preparation - Wash, peel and cube a medium Bottlegourd (discard seeds if it is not tender). Mix 3 tbsp of Gram/Chickpea Flour (Besan) in ¼ cup of Cold Water in a bowl.
In a pressure cooker, heat a tsp of Oil and add 1 tsp each of Mustard Seeds and Cumin Seeds. Once they splutter, add 2-3 slit Green Chillies, a medium Onion - sliced thinly, few Curry Leaves, a tsp of Minced Ginger, 2-3 Garlic cloves and a pinch of Asafoetida. Saute for 3-4 minutes on medium-heat and add ¼ tsp of Turmeric Powder and bottle gourd pieces. Mix well and cook for 2-3 minutes. Add enough water until the bottle gourd pieces are completely immersed and close cook for 3 whistles. Keep aside, until the steam subsides.
Bring back the pan on to medium heat, add Gram Flour/Besan water, 4 tbsp of Tamarind Pulp, 1 tsp of Rasam Powder, 1 tsp of Sambhar Powder, 1 tsp of Coriander Powder and 2 tsp of Sugar/Jaggery to the cooker. Mix well and cook until the stew thickens and the raw smell of the Gram Flour/Besan is gone.
Serve hot with rice.
In a pressure cooker, heat a tsp of Oil and add 1 tsp each of Mustard Seeds and Cumin Seeds. Once they splutter, add 2-3 slit Green Chillies, a medium Onion - sliced thinly, few Curry Leaves, a tsp of Minced Ginger, 2-3 Garlic cloves and a pinch of Asafoetida. Saute for 3-4 minutes on medium-heat and add ¼ tsp of Turmeric Powder and bottle gourd pieces. Mix well and cook for 2-3 minutes. Add enough water until the bottle gourd pieces are completely immersed and close cook for 3 whistles. Keep aside, until the steam subsides.
Bring back the pan on to medium heat, add Gram Flour/Besan water, 4 tbsp of Tamarind Pulp, 1 tsp of Rasam Powder, 1 tsp of Sambhar Powder, 1 tsp of Coriander Powder and 2 tsp of Sugar/Jaggery to the cooker. Mix well and cook until the stew thickens and the raw smell of the Gram Flour/Besan is gone.
Serve hot with rice.
No comments:
Post a Comment