Ingredients:
- Curd - 2 cups (Adjust the consistency by adding water if you feel the curd is too thick)
- Potlakaya (Snake gourd) - 1 - Medium - Finely chopped
- Oil - 2 to 3 Tea spoons
- Mustard - 1/4 Tea spoon
- Urud Dal - 1/4 Tea spoon
- Jeera Seeds - 1/4 Tea spoon
- Onion - 1 - Large - Finely chopped
- Green chillies - 3 to 4 - chopped
- Curry leaves - 1 stem
- Red chillies - 2
- Ginger - Small piece - Pounded
- Turmeric - 1/2 Tea spoon
- Salt - Based on taste
- Methi powder - A pinch
- Inguva - 2 Pinches
- Coriander - Finely chopped
- Heat oil in pan, add mustard seeds, urud dal, jeera seeds and wait till mustard seeds pops down.
- Later on add finely chopped onions, green chillies, red chillies, curry leaves, pounded ginger and saute till the onion pieces become transparent.
- Later on add a pinch of methi powder, 2 pinches of inguva, finely chopped snake gourd pieces, turmeric powder, salt and allow the whole content to cook, till the vegetable pieces turn soft.
- Once done switch off the stove and add it to the curd. Adjust salt and garnish with chopped coriander.
- Can be served with steamed rice and roti.
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