- Bottle Gourd - 1/2 of a big one
- Thick Curd - 5 tbsp
- Turmeric Powder - 1/2 tsp + 1/2 tsp
- Red Chilly Powder - 1 tsp
- Fenugreek Powder - 1/2 tsp + 1/4 tsp
- Pepper Powder - 1/2 tsp
- Coconut Oil - 1 tbsp
- Mustard Seeds - 1 tsp
- Red Chilly - 2 nos
- Hing / Asafoetida - 1/4 tsp
- Green Chilly - 3 to 4 nos
- Curry Leaves - a few
- Salt as required
- Water - 2 1/2 cups
Method:
- Peel and wash bottle gourd. Cut to small-medium size pieces and transfer to a kadai.
- Add slit green chillies, turmeric powder, pepper powder, 1/2 tsp fenugreek powder and salt to taste to the bottle gourd and mix well with hands.
- Add 2cups water and cook covered for 15-25mins or till cooked well.
- Switch off the stove and let it come down to room temperature.
- Meanwhile whisk curd with 2-3 tbsp water and keep aside.
- When bottle gourd is in room temperature, add the whisked curd. Check salt and adjust.
- Heat oil for tempering. Add mustard seeds and let it splutter.
- Add hing, red chilly, curry leaves, turmeric powder, red chilli powder, fenugreek powder to the oil and saute for a minute on low flame. Switch off the stove.
- Add to the moru curry and serve.
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