Ingredients:
300 grms bottle gourd peeled and cubed
1 medium onion chopped
2 tsp oil
Salt to taste
½ a cup of water
For masala:
2 tsp coriander seeds or powder
1 tbs toor dal
5 dry red chillies broken
2 tsp white sesame seeds
1 tsp aniseed
3 garlic pips
100 grms groundnuts roasted and ground coarsely
Little tumeric powder
Little asafoetida powder
Little coriander leaves for garnishing
Method:
Dry fry the ingredients for masala.
When cool grind to a little coarse powder. Keep aside.
Heat a wok with the oil. Add in the onions and sauté well till
The onions are lightly browned.
Add in the cubed bottle gourd, tumeric powder, and asafoetida
Powder. Stir nicely, add in ½ a cup of water.
Boil for about 5 minutes, until the pieces are cooked, but retain shape.
Add the masala powder and groundnuts powder to the cooked gourd.
On a low flame mix the gourd with the masala well.
The masala will absorb what ever excess liquid left.
If it is very dry, sprinkle some water.
Stir nicely, taste for salt, remove and garnish with the
Coriander leaves. Goes well with chappati, and rice.
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