Wednesday, May 13, 2015



1 kg Bottle Gourd, peeled, and cut into  rounds
 2 T mustard oil
1 cup dahi (yoghurt)
 3 t  fennel powder
1/2 t dry ginger powder
1/4 t caraway
1/4 t cumin
2 green chillies, snapped into two (optional)


Beat the yoghurt and mix in the fennel and dry ginger  powders and  add a cup of water
Shallow fry the gourd in hot mustard oil till golden brown on either side. Remove and keep aside. To the last bit of oil remaining (about a teaspoon should suffice) add the caraway and cumin. Now lower the heat and pour in the yoghurt mix. Slip in the fried gourd slices. Add salt and the green chillies. Add more water, if needed, to cover the slices. Cover and simmer till done. Serve  with rice.

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