I tried for a curry today with ashgourd and dal. I found it very tasty so posting it here.
Ingredients
1/2 part Ashgourd
1/4 cup dal
1 Onion
1 Tomato
2-3 Pcs Garlic
1/4 tsp Cumin seed
4 Green chillies
1/2 cup Grated coconut
1 spring Curry leaves
1/4 tsp Mustard seeds
1/4 tsp Turmeric powder.
3/4 tsp Chilly powder
Less than
goose berry
sized. Tamarind
Salt as required
Chop the ash gourd into small pieces, onion into thin slices and tomato into small size, green chillies crack in middle and keep it aside.
Take a pressure cooker, wash the dal and add it into the cooker. Pour 1/2 glass of water and cook it with one two time whistle. If you like the dal to be wholly crushed then soak it in water for 15-20 minutes before cooking.
I think its more tasty, if its soaked. That can be done as per ones likeness.
Check the cooker, open it once the pressure is down. Add the ashgourd, onion, tomato, green chillies, Turmeric powder, chilly powder and salt. Close the lid and let it cook in medium flame with one whistle.
After its cooked, add the squeezed tamarind water into it. Mix it well. Check salt and add if required. If you want to reduce the sourness or spicy add little hot water. And to decrease the quantity of curry you can add hot water. Never add cold water to cooked curry. Let it boil for 10 minutes in flame.
Grind the grated coconut, along with garlic pcs, cumin seed and green chilies. Make it a fine paste.
Add the grindered coconut into the curry, mix it well. Taste it, add salt, chilly powder if required. Place a dry pan. Add coconut oil, add mustard seeds after its heated. Let it splutter, then add the curry leaves and dry chilies. Be sure, to splutter it properly.
Thus curry is ready. You can have this curry with rice, chapati etc.
Ingredients
1/2 part Ashgourd
1/4 cup dal
1 Onion
1 Tomato
2-3 Pcs Garlic
1/4 tsp Cumin seed
4 Green chillies
1/2 cup Grated coconut
1 spring Curry leaves
1/4 tsp Mustard seeds
1/4 tsp Turmeric powder.
3/4 tsp Chilly powder
Less than
goose berry
sized. Tamarind
Salt as required
Chop the ash gourd into small pieces, onion into thin slices and tomato into small size, green chillies crack in middle and keep it aside.
Take a pressure cooker, wash the dal and add it into the cooker. Pour 1/2 glass of water and cook it with one two time whistle. If you like the dal to be wholly crushed then soak it in water for 15-20 minutes before cooking.
I think its more tasty, if its soaked. That can be done as per ones likeness.
Check the cooker, open it once the pressure is down. Add the ashgourd, onion, tomato, green chillies, Turmeric powder, chilly powder and salt. Close the lid and let it cook in medium flame with one whistle.
After its cooked, add the squeezed tamarind water into it. Mix it well. Check salt and add if required. If you want to reduce the sourness or spicy add little hot water. And to decrease the quantity of curry you can add hot water. Never add cold water to cooked curry. Let it boil for 10 minutes in flame.
Grind the grated coconut, along with garlic pcs, cumin seed and green chilies. Make it a fine paste.
Add the grindered coconut into the curry, mix it well. Taste it, add salt, chilly powder if required. Place a dry pan. Add coconut oil, add mustard seeds after its heated. Let it splutter, then add the curry leaves and dry chilies. Be sure, to splutter it properly.
Thus curry is ready. You can have this curry with rice, chapati etc.
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