Cuisine: Karnataka state of India
Ingredients:
Bottle gourd - 1/2 kg
Dried Chickpeas - 1 cup
Coconut oil - 2 tablespoons
Onion (chopped) - 2
Green chilies (slit and chopped into 4 pieces) - 6
Tomatoes (chopped) - 4
Fresh shredded coconut - 1 cup
Niger seeds - 1 tablespoon
Curry powder - 2 teaspoons
Salt - as required
Turmeric powder - 1/4 teaspoon
Lemon juice - 2 teaspoons
Method:
Soak the chickpeas in enough water for 6 hours. Then, wash the soaked chickpeas. Put the chickpeas in a vessel and add enough water to cover them. Cook them on medium flame until soft. Peel the bottle gourd and chop into small pieces. In a blender jar, add fresh shredded coconut, Niger seeds and curry powder. Grind them into a fine paste along with little water. Heat oil in a clay pot and add chopped onion and green chilies. Fry until pink and translucent. Then add chopped tomatoes. Cook until soft and mushy. Add the chopped bottle gourd. Cover the pot with the lid and cook until the bottle gourd is 75% cooked. Now add cooked chickpeas, ground coconut paste, salt and turmeric powder. Cook for 10 minutes and turn off the stove. Add lemon juice and give it a mix. Serve along with sorghum roti, chapati or pulka.
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