My back home cook, Usha is kind of expert in making country style recipes. I cooked this under her guidance….all her recipes calls for peanuts, coconuts and back yard grown greens. When she first mentioned to add more garlic to this, I was kind of skeptical….as we never used garlic to any poriyal, it turned out great and very aromatic. Later I followed the same recipe for various veggies,coming up…

Bottle gourd matures faster, even after cutting out from the vine. So if you store for a long period in the fridge….it may taste awful. One could trim away the stalk and store for a brief period (1 or 2 days).

Ingredients:

Bottle Gourd 1 small
Peanuts 1 cup
Garlic 1 whole head
Dry red Chilies 5
Turmeric powder 1/4 spoon
Mustard seeds 1/4 spoon
Curry leaves
Sesame oil few spoons.

Method:

Toast shelled peanuts real good for a while. Then remove even the fine pink skin….rubbing against your palm. Set aside.

Toast chilies as well. Now grated peanuts and chilies together coarsely. Set aside.

In a wok, heat oil. Add mustard and curry leaves. Wait till it pops.

Then add chopped gourd and fry real good. Add salt and turmeric to it. Cover and cook…until they are done.

Then add powdered peanuts and chilies, further add crushed garlic too(crush garlic along with its skin). Fry over high heat until aromatic.

Serve to go with your chappathi or as a side dish for south Indian meals.