BOTTLE GOURD MARBLES CURRY

DESCRIPTION:

This recipe tastes good with rice and roti.

INGREDIENTS:
For frying:

1-Bottle gourd
Salt-To taste
3-Green chillies
1/4 kg-Gram/ besan flour
1/4 l-Oil
1 bunch-Coriander leaves

For gravy:
2-Red dried chilli
1 tsp-Poppy seeds
1 tsp- Coconut powder
3-Onion
¼ kg -Tomato
1tsp- Ginger-garlic paste
½ tsp-Red chilli powder
1 Tb. Sp-Yogurt
1 tsp- Garam Masala
3 tsp-Oil
1 glass- Water
1/2 bunch-Coriander leaves

PROCEDURE:

  1.  Peel the bottle gourd and grate it. Keep the grated bottle gourd aside.
  2.  Chop green chilli, coriander leaves, onion and tomato into small slices.
  3.  Add salt to grated bottle gourd. Mix it well and after 15 min squeeze it to remove the water from it.
  4.  Now add gram flour/besan flour, chopped green chillies, coriander leaves and little salt to grated squeezed bottle gourd.
  5.  Mix them well and make small round balls.
  6.  Now heat oil in a pan and deep fry those bottle gourd balls to golden color and keep them aside.
  7.  Heat 3 tsp of oil in another pan. Add onion slices, ginger-garlic paste and coconut powder, poppy seeds, red dried chilies and fry it for few minutes. Blend it in mixer to a fine paste.
  8.  Heat 2 tsp of oil in a pan and fry tomato slices until soft then add the blender mixer, red chilli powder, turmeric powder, tomato slices, garam masala, salt, yogurt and 1 glass of water.
  9.  Let it boil for some time. After few minutes add the bottle gourd fried balls and close he lid.
  10.  Switch off the flame after few minutes. Now garnish it with coriander leaves.
  11.  Serve it with rice or roti.

SUGGESTIONS:

  • Add a little amount of salt if the yogurt is sour.
  • Boiling yogurt (even if water added to it) for long time is not suggestible. Let it boil for 3-4 min.
  • Cumin seeds, mustard seeds can be added.