Tuesday, June 30, 2009

Ash gourd curry or Boodkumbalakai palya

The curry or palya I am going to write is my one of the favourite one, which is my mom's recipe and my motherinlaw loved it when she ate for the first time. It really tastes great. So I would love to share that with you today.

1/2 Ash gourd/Boodkumblakai (as you call that in Kannada)
1/2 Tsp mustard seeds
1/4 cup Coconut
3-4 Red chilles(adjust according to taste)
1/4 spoon turmeric
1/4 Tsp of Jaggery(Optional)
2 Tsp of oil
1/4 Tsp mustard seeds
Salt to taste
Few coriander leaves

Peel the rough skin and cut the Ash gourd/boodkumbalakai into medium size slices.

Grind coconut,1/2 Tsp of mustard seeds,red chilles,turmeric with adding very little water into a smooth paste and keep aside.

In a pan heat oil, add 1/4 Tsp of mustard seeds and when it starts to splutter, add the cut Ash gourd and add very little water if required, since the ash gourd might stick to bottom of the pan, so add little water and let it cook nicely.

When the Ash gourd is cooked, add little bit of salt to it and add the grounded paste to it and adjust the water if its too dry side and on a medium flame allow it to mix well for couple of minutes. And add the remaining salt now. By doing this the salt blends well with both the vegitable and also to the grounded paste. If you desire, you can add jaggery, which does not give a sweetish taste but just blends well with salt and red chilles and mustard and makes it delicious!

And take it out from the heat and garnish with coriander leaves and serve hot with chapathis or rice.

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