Jan 8, 2010

Masala Bottlegourd

  • Oil - as req
  • Chana dhal - 1 tsp
  • Urad dhal - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Onion - 1/2 of a medium
  • Garlic pods - 2
  • Coriander pdr - 1 tbsp
  • Dry red chilli - 1
  • Mustard seeds - 1/2 tsp
  • Curry leaves - as req
  • Bottlegourd - 1
  • salt -as req
  • Coriander leaves - for garnish

In heated oil, add channa dhal, urad dhal, cumin seeds, onion, garlic pods. When the onion turns slightly brown, add coriander pdr to it. Also add dry red chilli to this. Switch off the flame. Once it is cool, grind it to a paste and set aside.

In oil, add mustard seeds or vadakam(tadka used in southern part of india), curry leaves. Once the mustard seeds splutter, add the chopped bottlegourd. Sprinkle some water to this. Add some salt and cook closed on medium flame. When the bottlegourd gets well cooked add the already ground masala and continue cooking till oil floats on the top of the masala. Garnish with some coriander leaves.


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