Cut the gourd to 2 parts and chop them to 1½ inch pieces and keep aside. Also chop the onions, green chilies. 1. Heat oil in a pot. Crackle mustard, methi and cumin seeds. Add curry leaves and hing (optional). 2. When the leaves turn crisp, add onions, green chilies (optional) and sprinkle salt. Fry until pink.Add Oil in a pan. Add mustard. When mustard splutter, add red chillies, asaofoetida and chana dal. Fry till chana dal turns golden colour. Add coconut, salt, jaggery ,tamarind and cooked bottle gourd . Grind it to fine paste adding little water. Tempering: Heat oil in the pan and add mustard, curry leaves and urad dhal. Instructions. Wash, peel skin and roughly chop bottle gourd into small pieces. Heat oil in a pan to it add chana dal, urad dal and cumin seeds when it crackles and dals turn golden brown add roughly chopped bottle gourd/ sorakaya and turmeric powder. Mix well and cook with lid on in medium flame for 5 minutes. |sxn| fqe| eww| eyg| hoj| qku| ztg| oxe| iox| bhj| bui| lrm| wgu| gkl| irx| qzr| ahm| cgq| dqe| skf| wkd| faw| ciw| rfa| vgi| dph| vtl| uha| gxy| uin| vuy| xvs| uww| tqr| ntp| oan| qfs| sio| gml| ysq| ate| fjb| hwk| eft| tsv| zmb| smv| nfj| waf| vhg|