INGREDIENTS:
Bottle gourd / Suraikai - 1
Curd - 2 cups
Besan flour - 2 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a pinch
Salt - as needed
To grind:
Grated coconut - 1 cup
Cumin seeds - 1 tsp
Garlic - 2 cloves
Green chillies - 3
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Red chillies - 1 or 2
Curry leaves - few
HOW TO MAKE:
Make a fine paste of the ingredients which are under "to grind" column.
In a bowl add curd, besan flour, a cup of water, turmeric powder, needed salt and asafoetida. Mix well with whisk and keep aside.
Mix the paste in the curd mixture and keep aside.
Peel bottle gourd skin and cut into pieces. Heat oil in a kadai, splutter mustard seeds, red chillies and curry leaves. Add asafoetida and bottle gourd pieces.
Saute them well and sprinkle water do not add more. Once the veggies got cooked add the curd mixture and wait until it form the bubbles. Do not need to boil.
Serve with rice or kichadi.
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