Thursday, Dec 20 2007

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Ridge or Bottle Gourd with Greens

Ingredients:

2 ridge gourds or
1 medium bottle gourd
1 bunch amaranth (chowlai) greens
1 tomato finely chopped
1 stalk curry leaves
1 piece tamarind, broken into bits
1 tsp. chilli powder
½ tsp. coriander seed powder
¼ tsp. turmeric powder
2-3 pinches asafetida powder
salt to taste
¼ tsp. each cumin & mustard seeds
2 tbsp. oil

Method

1. Peel and chop gourd into ¼" thick slices.
2. Halve or quarter them, depending on size of gourd.
3. Chop amaranth greens finely, wash, drain, keep aside.
4. Heat oil in heavy saucepan, add seeds, allow to splutter.
5. Add asafetida, curry leaves, tomato.
6. Add washed gourd, saute for 2-3 minutes.
7. Add ½ cup water, allow gourd to simmer and cook.
8. When gourd is ¾th done, add tomato, greens.
9. Simmer further for a minutes, stir, sprinkle all masalas.
10. Cover, and allow to cook for 2-3 minutes.
11. Remove lid, stir and cook till all excess water is evaporated.
12. A little of the oil should separate, when done.
13. Serve hot with phulkas, puris or parathas.

Making Time : 20 minutes
Makes : 3 servings
Shelf Life : 1 day

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