Bhagara Lauki. Dudhikaya Kura. Bottle Gourd Spicy Curry.Sorakaya Kura.
Did I ever mention that I am kind of square when it comes to cooking! I try to balance every meal that I cook…with one fiber, a portion of protein and little carbohydrate. I actually plan a week’s menu much ahead before even shopping for it! Use post-it notes, check-lists and cheat cards!! And, I try to stick to it most of the time. I write down my recipe-hints in a note book and leave it in the kitchen, to avoid confusion. Always give perishable goods first preference and put them on the top of the list to use them instantly, the things that could stay fresh for a long time, goes at the bottom of the list! Well, though it may sound weird…I should say, am just organized but not rigid! I give enough cushion to play with my planner and take outside influences. One such recipe is this…I didn’t plan to cook bottle gourd this week, but I did.
Bottle gourd 1 small – peeled and cut into chunks
Turmeric 1/4 spoon
Chili powder 1 spoon
Fresh tamarind 1 large pod
Sesame oil 1/2 tablespoon
Curry leaves few.
To Be Roasted In Oil & Wet-Ground To Paste
Garlic 1 clove
Dry coconut 2 spoons
Coriander seeds 2 spoons
Fenugreek seeds 1/4 spoon
Poppy seeds 1 teaspoon
Dry red chilies 7-9
Cumin seeds 1 teaspoon
Peanuts 1 fistful
Oil few spoons
Heat up the griddle, add oil and tempering spices if needed. And followed by vegetables and ground masala. Further add salt, turmeric, chili powder and fry real good, until oil separates.
Then, add tamarind milk. Cook over low-medium heat, without lid.
When oil separates, remove from heat.
Serve warm to go with your steamed rice. Enjoy your meal:)