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Ingredients
Bottle gourd - medium sized - outer skin peeled, then cut
into cubes.
1 TB oil
1 tsp mustard Seeds
1 tsp cumin Seeds
1 chopped green chili
1 c. chopped onion
Coriander powder
Turmeric powder (one pinch)
1 tsp Salt
5 oz Evaporated milk
Ginger and Garlic Paste (optional)
Curry leaves (optional)
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Preparation - Heat oil in a big saucepan, toast mustard seeds, cumin and curry leaves.
- Add chopped onions, chopped green chili, ginger & garlic
paste and turmeric powder. Sautee for 3-4 minutes.
- Add the bottle gourd cubes. Cover and cook them in their own
moisture.
- When they are little bit softened, add 5 oz. of evaporated
milk and sprinkle with coriander powder. Cover and cook for
about 10 minutes until the bottle gourd pieces turn soft.
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| This recipe was submitted by our friend Geeta Bommineni.
Another friend took it home to New City, NY where her mom, Rosy
Vidayathil, made a few changes that we incorporated into Geeta’s
original recipe. |
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