I have done many recipes with Bottle gourd. Here is a simple, yummy, easy dry curry which is very quick too.
I have used simple spices and the bottle gourd.
Let us see the recipe now :
No Onion or No garlic is added to this Simple Bottle Gourd /Sorekai Dry Palya
Things Needed :
Sorekai / Bottle gourd pieces : 1 Bowl.
Red byadagi chilly : 2
Jaggery : 1 Tablespoon
Coconut : 2 to 3 Tablespoons
Salt : As required
Coconut Oil : 1 Tablespoon
Mustard seeds /Sasive : 1/2 Teaspoon
Urid dal /Uddina bele : 1/2 Teaspoon
Curry leaves : 6 to 8
Coriander leaves : 1 Tablespoon ( Optional)
2. Cut bottle gourd into very small pieces and cook with required water till soft.
3. Grate coconut and keep it aside. Wash coriander leaves and curry leaves and cut into small.
4. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.
5. Cut red chilly into two to three pieces and put it the seasoning.
6. Let mustard splutter. Add curry leaves and mix it once.
7. Add cooked bottle gourd pieces and jaggery. Mix it well.
8. Add turmeric powder (a pinch) and required salt. Let jaggery melt and mix it with the pieces.
9. Let all the moisture disappear completely. Put off the fire and add grated coconut.
10. Mix it well and shift the ready dry palya .curry to a serving dish.
11. Add coriander leaves on the top.
12. Serve with the main dish you have prepared. We had this curry as one of the side dish with our lunch.
Adding jaggery is optional. We like to add little jaggery in some of the dishes in Udupi style of cooking. Adding green chilly instead of red chilly is optional. Taste differ. No need to add more oil. Do not cook the curry after adding fresh coconut. Adding coriander leaves is optional.
Time : 15 Minutes
Serves : 2 to 3
Purely : Udupi Taste /Karnataka /India .
Coconut : 2 to 3 Tablespoons
Salt : As required
Coconut Oil : 1 Tablespoon
Mustard seeds /Sasive : 1/2 Teaspoon
Urid dal /Uddina bele : 1/2 Teaspoon
Curry leaves : 6 to 8
Coriander leaves : 1 Tablespoon ( Optional)
Method :
1. Wash and peel of the outer layer of bottle gourd./Sorekai.2. Cut bottle gourd into very small pieces and cook with required water till soft.
3. Grate coconut and keep it aside. Wash coriander leaves and curry leaves and cut into small.
4. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.
5. Cut red chilly into two to three pieces and put it the seasoning.
6. Let mustard splutter. Add curry leaves and mix it once.
7. Add cooked bottle gourd pieces and jaggery. Mix it well.
8. Add turmeric powder (a pinch) and required salt. Let jaggery melt and mix it with the pieces.
9. Let all the moisture disappear completely. Put off the fire and add grated coconut.
10. Mix it well and shift the ready dry palya .curry to a serving dish.
11. Add coriander leaves on the top.
12. Serve with the main dish you have prepared. We had this curry as one of the side dish with our lunch.
Note :
You need to cook bottle gourd pieces till soft to get good taste. (Do not over cook).Adding jaggery is optional. We like to add little jaggery in some of the dishes in Udupi style of cooking. Adding green chilly instead of red chilly is optional. Taste differ. No need to add more oil. Do not cook the curry after adding fresh coconut. Adding coriander leaves is optional.
Time : 15 Minutes
Serves : 2 to 3
Purely : Udupi Taste /Karnataka /India .
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