Sorakaya Masala Curry
Servings - 2 - 3
INGREDIENTS
Bottle gourd - 500 grams
Ginger garlic paste - 1 tablespoon
Coriander seeds - 2 tablespoons
Dry red chili - 3
Cumin seeds - 1 teaspoon
Sesame seeds - 1 tablespoon
Grated coconut - 65 grams
Oil - 2 tablespoons
Dry red chili - 2
Mustard seeds - 2 teaspoons
White lentils - 2 teaspoons
Split bengal gram - 1 teaspoon
Asafoetida - 1/4 teaspoon
Garlic - 2 teaspoons
Onions - 80 grams
Salt - 1 1/2 teaspoons
Curry leaves - 15 - 18
Tomato - 65 grams
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Water - 300 milliliters
Garam masala - 1 teaspoon
Coriander - 20 grams
PREPARATION
1. Take a bottle gourd and peel it properly.
2. Now, make cuts inside the bottle gourd with the help of a knife.
3. Brush it with ginger garlic paste and marinate for 15 - 20 minutes.
4. Then, cut it into pieces.
5. Take a pan, add 2 tablespoons coriander seeds, 3 dry red chili, 1 teaspoon cumin seeds, 1 tablespoon sesame seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
6. Remove it from heat and transfer this into a blender, add 65 grams grated coconut, some water if needed and blend it into a paste.
7. Keep aside.
8. Heat 2 tablespoons oil in a heavy skillet, add 2 dry red chili, 2 teaspoons mustard seeds, 2 teaspoons white lentils, 1 teaspoons split bengal gram and stir for 1 - 2 minutes.
9. Add 1/4 teaspoon asafoetida, 2 teaspoons garlic and stir again.
10. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 1 1/2 teaspoons salt, 15 - 18 curry leaves and mix it well.
12. Now, add 65 grams tomato and saute until it turns soft and pulpy.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1 teaspoon red chili, 1 teaspoon turmeric and stir well.
15. Add 100 milliliters water and mix it well.
16. Then, add the marinated bottle gourd and mix it well.
17. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Now, add the blended mixture, 300 milliliters water and mix it well.
20. Again cover it with lid and cook for about 10 - 15 minutes on medium heat.
21. Open the lid and give it a nice stir.
22. Add 1 teaspoon garam masala and mix it well.
23. Add 20 grams coriander and mix it again.
24. Cook for 3 - 5 minutes on medium heat.
25. Remove it from heat.
26. Serve hot.
Servings - 2 - 3
INGREDIENTS
Bottle gourd - 500 grams
Ginger garlic paste - 1 tablespoon
Coriander seeds - 2 tablespoons
Dry red chili - 3
Cumin seeds - 1 teaspoon
Sesame seeds - 1 tablespoon
Grated coconut - 65 grams
Oil - 2 tablespoons
Dry red chili - 2
Mustard seeds - 2 teaspoons
White lentils - 2 teaspoons
Split bengal gram - 1 teaspoon
Asafoetida - 1/4 teaspoon
Garlic - 2 teaspoons
Onions - 80 grams
Salt - 1 1/2 teaspoons
Curry leaves - 15 - 18
Tomato - 65 grams
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Water - 300 milliliters
Garam masala - 1 teaspoon
Coriander - 20 grams
PREPARATION
1. Take a bottle gourd and peel it properly.
2. Now, make cuts inside the bottle gourd with the help of a knife.
3. Brush it with ginger garlic paste and marinate for 15 - 20 minutes.
4. Then, cut it into pieces.
5. Take a pan, add 2 tablespoons coriander seeds, 3 dry red chili, 1 teaspoon cumin seeds, 1 tablespoon sesame seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
6. Remove it from heat and transfer this into a blender, add 65 grams grated coconut, some water if needed and blend it into a paste.
7. Keep aside.
8. Heat 2 tablespoons oil in a heavy skillet, add 2 dry red chili, 2 teaspoons mustard seeds, 2 teaspoons white lentils, 1 teaspoons split bengal gram and stir for 1 - 2 minutes.
9. Add 1/4 teaspoon asafoetida, 2 teaspoons garlic and stir again.
10. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 1 1/2 teaspoons salt, 15 - 18 curry leaves and mix it well.
12. Now, add 65 grams tomato and saute until it turns soft and pulpy.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1 teaspoon red chili, 1 teaspoon turmeric and stir well.
15. Add 100 milliliters water and mix it well.
16. Then, add the marinated bottle gourd and mix it well.
17. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Now, add the blended mixture, 300 milliliters water and mix it well.
20. Again cover it with lid and cook for about 10 - 15 minutes on medium heat.
21. Open the lid and give it a nice stir.
22. Add 1 teaspoon garam masala and mix it well.
23. Add 20 grams coriander and mix it again.
24. Cook for 3 - 5 minutes on medium heat.
25. Remove it from heat.
26. Serve hot.
Category
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Creativity