Tuesday, June 24, 2008
BOTTLEGUARD/SORAKAYA PULUSU
INGREDIENTS:
Bottlegourd-------------------1 small one peeled and cut into medium sized cubes.
Onion-------------------------1 medium one
Tamarind Extract------------4 tbp
Red chillies powder----------1/4 tsp
Turmeric----------------------1/4 tsp
Cumin,mustard seeds-------1/4 tsp each
Coriander powder-----------2tsp
Methi powder---------------1 big pinch
Cumin Powder--------------1 tsp
Rasam Powder--------------1 tsp
Garam masala---------------1/4 tsp
Ginger-garlic paste----------1 tsp
Oil----------------------------6 tbp
Hing-------------------------pinch
Curry leaves-----------------few
Salt,Jaggery------------------as required
DIRECTIONS:
1.Heat 2 tbsp oil in a pan, add cumin seeds,mustard seeds,hing,Curry leaves.
2.After few mins add the chopped onions and saute for sometime.
3.When the onions are about to be cooked add turmeric and cook till they turn transclucent.
4.Now add ginger-garlic paste and saute till raw smell goes off.
5. Add he cubed bottlegourd pieces, mix well,cover and cook till half done.
6.Add chilli powder,salt,rasam powder, saute,cover and cook till 3/4 of it is done.
7.Then add the extracted juice from tamarind along with some water and mix well.Add just the required amount of water for the gravy.
8.Cover and cook .Add coriander powder,cumin powder,mehi powder,chopped coriander leaves,jaggery .Mix and cook until sauce thickens as well a the cubes are thoroughly cooked.
9.Garnish and serve with steamed rice.
Sending this to State Specials Event.
Labels:
VEG GRAVY CURRIES
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