>> Sunday, May 22, 2011
Coming to the recipe today, remember the Bottle gourd Chutney that Amma’s friend made for us. She also made this dish as the main for Rotis. I have already posted a sorakaya kura which is very delicious with roits. Imagine finding another one. I am giving the proportions exactly as how aunty shared with me. But do increase the spice if you want as hubby dear felt the curry needed little more spice.
Fresh Coconut - 1/2 cup
Poppy Seeds / Gasa gasa - 1 tsp
Fried gram / Potukadali / Pappulu - 1 tbsp
Green chili - 4 nos
Garlic - 4-5 cloves
Coriander leaves - few stalks
Sorakaya / Bottle Gourd - 1/2 kg
Urad Dal - 1/2 tsp
Cumin Seeds / Jeera - 1/2 tsp
Methi / Fenugreek Seeds - 1/4 tsp
Onions - 1 medium
Turmeric powder a pinch
Curry leaves 4 -5
Mustard Seeds - 1/2 tsp
Oil - 2- 3 tsp
Salt to taste
Method to prepare:
Grind all the ingredients listed under ground masala as raw. Keep it aside.
Peel the bottle gourd outer skin, wash and cut into 1 inch pieces. Keep it aside. Skin can be used for making tokku also.
Heat a kadai with oil add Mustard, cumin seeds, Methi, Urad dal, curry leaves, finely chopped Onions. Fry till the onions turn to brown colour.
Then add Sorakaya pieces, fry for few mins on high, add salt & turmeric. Mix well, simmer and cover to cook for 5 mins.
Next add the ground masala, mix everything together and simmer for 2 mins. Then add required water and pressure cook it for one whistle.
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