Friday, 23 September 2011

Ghiya/Bottleguard Curry

2 cups Bottleguard pieces , 5 slit green chillis , 1 onion ( chopped) , 3 garlic cloves ( crushed),  1 tsp coriander powder , 1 cup milk , 1 cup water , 3 tbs oil , 1 tsp cumin seeds and musturd seeds , salt

.Heat oil in a pan add cumin seeds and musturd seeds , then add green chillis , garlic and onions ,sautee for 5 min
.Add chopped bottelgourd pieces ,sprinkle salt and cook on medium flame for 5 min
.Add milk , cover and cook on low flame for 10 min ( until bottlegourd pieces are soft), then add required amount of water for gravy ( if u want to can use milk for rich gravy)
.Sprinkle coriander powder ,mix well and cook for another 5 min
.Done , serve hot with roti
Bottelguard Curry....2
1 cup of cubed bottle gourd pieces
1 cup of day old, yogurt (sour curd)
6 green chillies and 1 tablespoon of fresh grated coconut (made into smooth paste)
½ teaspoon of each - turmeric and salt
1 tsp of oil
1 tsp of cumin and mustard seeds, few pieces of dried red chillies and curry leaves
In a saucepan, heat oil on medium heat. Add and toast the tadkaingredients. Add the bottle gourd cubes and also green chilli-coconut paste. Stir in turmeric, salt and about quarter cup of water. Close the lid and cook on medium-low heat, until the bottle gourd pieces are tender. Reduce the heat to low and stir in the yogurt. Turn off the heat and remove the saucepan from the stove. Cover the pot with a lid and let the curry sit for about 15 minutes, for the flavors to mingle well. Serve warm with rice.

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