Ingredients:
1 medium size (abt 600g) bottled gourd - remove the skin and seeds. Cut into big cubes/chunks, boil with some water until soft and tender.
To Grind/Blend Into A Fine Paste:
4 red chillies (remove seeds)
2 tbsp cooked white rice
3 tbsp grated coconut
1/2 inch ginger
2 tsp coriander seeds
1 tsp cumin seeds
Other Ingredients
1 1/2 tbsp gram flour (chickpeas/besan flour)
1 cup yogurt/buttermilk
3 sprigs curry leaves
1 tsp fennel (halba) seeds
4 tbsp oil
salt to taste
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Preparation:
Into the blended ingredients, mix in the gram flour.
When oil is heated, fry the fennel seeds with the mixed ingredients until the oil floats.
Add in the curry leaves and continue to stir for another 2-3 mins.
Pour in 2 cups of water and salt to taste. Let it simmer to a boiling point.
Lastly add in the gourds pieces and yogurt.
Stir very quickly before removing from heat.
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