Summer cooler: Bottle gourd curry recipe
Summer cooler: Bottle gourd curry recipe, summer recipes,Summer coolers, summer food, food for summer, Bottle gourd curry with milk
In our recipe of the day section, here comes today's recipe which is not just delecious but also a cooler for the hot season.
Bottle gourd 1
Milk 1 cup
Onion 1, medium size
Green chilies 2 or 3 (based on the spiciness of chilies)
curry leaves few
turmeric powder 1/4tspn
Red chili powder to taste(if you like it more spicy)
Dry red chilly 1
Garlic cloves 2
cumin seeds 1/2 tsp (Jeera)
Mustard seeds 1/2 tsp
Chana dal 1 tsp
Urad dal 1tsp
Peel the bottle gourd, wash it and chop into small pieces.
Chop the onions and green chillies.
Heat a pan add add 2 tsp of oil.
When the oil is hot add the tempering ingredients and make sure the mustard seeds pop well.
Now, add crushed garlic cloves and saute it for few seconds till the nice aroma of garlic comes out.Careful not to burn the tempering.
Also add the chopped green chillies, add onions and curry leaves,..saute for a while till the onions become soft.
Its time to add the chopped bottle gourd pieces and stir it well so that the tempering ingredients nicely blend with the vegetable.
Now add enough salt and turmeric powder and apinch of hing…stir it once and cover with lid, let it cook for 5 mins..flame should be between sim and medium.
After 5 mins..when u open the lid, you can see water leaving sides. If the vegetable is very tender then no need of adding water, if it's not add half cup of water to the curry.
When the curry is cooked, add milk. Make sure the water content in the curry completely dries and then add milk. After adding milk, the curry should not be cooked for long. Chances of breaking is more if cooked for long.
The curry can be a good accompaniment with rice as well as roti.
Tips: Before adding Milk mix a pinch of cooking soda in the mix,stir it well and pour the milk in the curry, so that the milk wont break its structure