Ingredients:
- Bottle gourd-small
- 1 ½ onion chopped
- 1 /2 tsp garlic paste
- 2-3 green chilli
- 2 Red chilli
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- asafoetida -pinch
- 1/3 tsp turmeric
- few curry leaves
- salt
- 1 tbsp Oil
Method:
- Peel and chop bottle gourd to small pieces.
- Heat oil in a heavy bottomed pan. When hot add asafoetida and mustard seeds. As it starts simmering add cumin seeds, onion, garlic paste, red & green chilli and curry leaves. When the onion turns golden brown add chopped bottle gourd pieces and fry for 2-3 minutes. Add turmeric, salt and mix well. Add ¼ cup water and pressure cook for one whistle OR cook on low flame till bottle gourd is nearly soft.
- Open the lid when the pressure is released. Add ½ cup milk and cook till the curry consistency is thick. Remove from flame and garnish with coriander leaves.
- Serve hot with steamed rice or roti
Vijaya Dandu
