|1.||Bottle gourd / lauki / suraikai / sorakaya / sorekayi 1 small|
|3.||Curry leaves 1 sprig|
|4.||Mustard 1/4 teaspoon|
|5.||Oil 2-3 teaspoons|
|6.||Salt to taste|
|1.||Coconut pieces 2 tablespoons|
|2.||Roasted chana 1/2 tablespoon|
|3.||Ginger small piece|
|4.||Green chilies 2-3 or to taste|
|5.||Cumin seeds 1/4 teaspoon|
|6.||Coriander leaves, few sprigs|
Thinly scrape the outer skin.
Cut the bottle gourd horizontally into two pieces.
Cut each half lengthwise. Remove the innermost part / pulp.
Cut the bottle gourd into small pieces.
If you do not remove the pulp, while cooking, it dissolves and the gravy becomes very thick.
the onion into small pieces.
all the masala items into a paste using
oil in a kadai.
mustard when the oil becomes hot.
Fry till the onions become soft.
the bottle gourd pieces.
Fry for 1 minute
the masala paste and turmeric. Mix.
Add water depending on the quantity of the gravy you need.
Add salt. Mix.
the mixture, preferably in a pressure
cooker, till the bottle gourd becomes
Bottle gourd cooks very quickly. If you are not sure about the cooking time using a pressure cooker, then cook directly in a kadai.
If you will cook in the cooker, then use less water.
gourd curry is ready.
|TIPS||Bottle Gourd Curry|
|1.||To give the curry a sour tinge, add a few drops of lemon juice.|
|2.||Add potato pieces in Step 7 for a variation in the curry taste.|