Serving:4 |Type: Gravy
Ingredient:
Bottle Guard (diced) | -1 ½ cups |
Onion(diced) | -1 cup |
Tomato(diced) | -½ cup |
Green Chili | -1 |
Turmeric | -¼tsp |
Chili Powder | -½tsp |
Salt | -to taste |
Coriander Leaves | -2tbsp |
Roast and grind:
Coriander Seeds | -3tbsp |
Red Chili | -2 |
Green Chili | -1 |
Khus Khus | -1tp |
Cloves | -2 |
Garlic | -5 flakes |
Ginger | -1 inch |
Sombu | -1tsp |
Cumin | -1tsp |
Fried Gram Dhal | -2tsp |
Onion(chopped) | -½ cup |
Tomato (chopped) | -½ cup |
Coconut Grated | -3tbsp |
Oil | -2tsp |
Seasoning:
Oil | -3tbsp |
Sombu | -¼tsp |
Fenugreek | -¼tsp |
Kal Pasi | -few |
Cloves | -2 |
Red Chili | -1 |
Curry Leaves | -few |
Method:
- Take a pan heat with oil add all the ingredients (given for roasting) one by one, fry without burning, grind it into a paste with water.
- Peel the skin for bottle guard dice and keep it aside.
- Take a heavy bottom vessel heat with oil, add seasoning and fry without burning.
- Now add onion, sauté well for 1 minute, then add tomato, salt and turmeric and sauté well until tomato get mash.
- Then add diced bottleguard, sauté well, add chili powder mix well and then add 3 cups water.
- Boil until vegetable get soft. If you want you can add more water.
- Now add ground masala boil it for 5 to 10 minutes then turn off the stove.
- Now garnish with coriander leaves.
- Serve with porotta, kothu porotta,or kushka.
Note:
- You can add any vegetables you like carrot, potato, ridge guard, peas, beans.
- If you like non-veg you can add chicken, goat or lamb (instead of vegetables).
- You can reduce or increase chilies if you want.
- While grinding instead of fried gram dhal you can use cashew nut.