Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, bottle gourd spicy curry. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Bottle gourd spicy curry is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Bottle gourd spicy curry is something which I’ve loved my whole life.
Bottle Gourd Curry is an easy side dish for hot rice, sambar and rasam or chapati. Today I am sharing a simple side dish mostly made as a part of South Indian lunch menu as an accompaniment to hot rice and sambar or rasam. Sorakkai Poriyal, a curry made with Bottle Gourd goes really well with rice or roti. Sliced bottle gourd, tossed in spicy onions and tomatoes; this dish needs minimum ingredients to put together.
To begin with this particular recipe, we have to prepare a few components. You can cook bottle gourd spicy curry using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Bottle gourd spicy curry:
- Get 250 gm bottle gourd finely chopped
- Get 1 onion finely chopped
- Prepare 1/2 tablespoon turmeric powder
- Get to taste salt
- Get 2 tsp Cooking oil
- Prepare For seasoning
- Take 1 tablespoon Mustard seeds
- Get 2 tsp Curry leaves
- Prepare For masala
- Prepare 5 tablespoon fried peanut (remove skin)
- Get 4 garlic flakes (peeled)
- Prepare 8 red chilli
To make this dish, I cook thinly sliced bottle gourd in some whole spices (panch phoron and bay leaves) and ground spices (cumin powder and turmeric powder) and finish it off with lots of coriander leaves. Lau means bottle gourd and ghonto is a Bengali style curry which is less spicy and less oily. It is generally a dry or semi-dry curry. Bengali people love this food and often cook this dish during its season. 'Kochi lau' (young bottle gourd vegetable) is a popular vegetable in Bengal.
Instructions to make Bottle gourd spicy curry:
- Take a pan add oil once get heat seasoning it with mustard then add onion,chopped bottle gourd with turmeric powder and salt, stir well and close with a lid to cook (keep it in a sim manner)
- After five minutes it becomes soft and water comes out of the vegetables also absorbed
- Once cooked add the coarse powder to it and fry for few minutes
- After five minutes masala coates well with vegetables and ready to serve
It is generally a dry or semi-dry curry. Bengali people love this food and often cook this dish during its season. 'Kochi lau' (young bottle gourd vegetable) is a popular vegetable in Bengal. Bottle gourd stew also called as sorakaya pulusu or anapakaya pulusu is a lip smacking tamarind-yogurt gravy made with bottle gourd. A perfect combination of spice, tang and sweet makes this a must try recipe for all the bottle gourd lovers. Bottle gourd is called Dudhi or lauki in Hindi.
So that’s going to wrap this up for this exceptional food bottle gourd spicy curry recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
