Rate this recipe!
| Prep Time | 10 minutes |
| Servings |
people
|
Ingredients
- Bottle Gourd cubed : 1 no -
- Onions finely chopped : 2 nos -
- Tomatoes finely chopped : 2 nos -
- Green chilies finely chopped : 1 - 2 nos
- Whole jeera / cumin seeds : 1 tsp -
- Asafoetida : ½ tsp -
- Coriander powder : 1 tsp -
- Turmeric : ½ tsp -
- Red chili powder : ½ tsp -
- Garam masala powder : ½ tsp -
- Garlic ginger paste : 1 tsp -
- Oil : 3 tsp -
- Curry leaves: 5 - 6 nos
- Salt to taste -
Ingredients
|
Rate this recipe!
|
Instructions
- Heat oil ina kadai and add whole jeera and Asafoetida. Allow them to crackle.
- Nowadd the chopped onions, curry leaves and green chillies and fry till the onions turngolden brown.
- Addgarlic ginger paste and sauté for 1-2 minutes.
- Addchopped tomatoes, coriander powder, jeera powder, turmeric powder, red chilipowder, garam masala and salt.
- Addthe cubed Bottle Gourd and 2 cups of water. (adjust the quantity of water according tothe consistency of the gravy required).
- Garnishwith finely chopped coriander leaves.
- Serve withhot chapathis.
Share this Recipe
