Monday, January 11, 2010

The Taste Comes in Small Bottles

This wonderful bottle gourd curry which is more like a soup, is also a very good combination with rice. Goes well with chapatis and pooris too! Though this dish accounts only for the flesh of the bottle gourd, the skin can also be used for making chutneys, which I will post later.

Gourds are specially know for their moisture content. Bottle gourd is know to be used in simple home treatments for urinary disorders, excessive thirst and even diabetics people consume more of gourds for healthy weight maintenance.  For more details about bottle gourds, read here.
  • 1/2 medium sized Bottle Gourd (Peeled and cut into 1/4 inch cubes).
  • Onion-1 finely chopped
  • Mustard Seeds - 1tsp
  • Cumin Seeds - 1/2 tsp
  • Turmeric Powder - 1/2 tsp
  • Red Chili Powder - 1 tsp
  • Coriander Powder - 2 tsp
  • Fresh Ground Pepper - 1tsp
  • 1/2 cup water
  • Coriander leaves for garnishing
  • Coconut milk -1/2 cup(Optional)
Heat oil in a pan, splutter the mustard seeds and cumin seeds. Add Onion and fry till brown.

Now add turmeric powder, red chili powder, coriander powder, ground pepper powder and fry for 1 minute.

Reduce to low-medium heat and add the vegetable and salt.Stir to mix well. Close with a lid and let the vegetable cook for 2-3 minutes.

Once the vegetable is almost cooked, add 1/2 cup water and bring it to boil. Switch off.

Note: If you want the gravy to be thick, add 1/2 cup of coconut milk just before switching off. Adjust salt and red chili powder.

Sending this recipe to Anna’s Cool Finds(Weekend Herb Blogging#217) event as listed in Haalo's.

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