#TeasleGourdMasalaCurry : #TeasleGourd is generally known as #spinygourd. It just looks like bitter gourd inside and taste also the same as bitter gourd but less bitter in taste.
It is called #kheksi or #khexi in Chhattisgarh. It is known as #kantola or #kakrol in Gujarath and #kakode in Punjab.
Here let me present a curry made with this vegetable.
Method :
Wash teasle gourd and chop into 1/4 inch cubes.
Pressure cook adding salt, turmeric powder and 1/2 cup of water for a whistle.
Immediately release the steam.
Transfer cooked teasle gourd into a bowl.
Take all the ingredients except onion in a mixer grinder jar.
First grind without water.
Then add little water and grind well.
Now add onion and run for few seconds only.
Keep aside the prepared masala.
Keep a kadai on a stove over slow flame with oil.
Splutter mustard seeds and then add urad dhal.
Now add cooked teasle gourd and saute for a minute.
Add prepared masala and adjust salt & red chilly powder.
Mix well and simmer over a slow flame.
Keep stirring at regular interval.
Transfer into a serving bowl once it dries up and slightly turns golden brown in color.
Garnish with coriander leaves.
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It is called #kheksi or #khexi in Chhattisgarh. It is known as #kantola or #kakrol in Gujarath and #kakode in Punjab.
Here let me present a curry made with this vegetable.
Ingredients : | |
---|---|
1/4 kg | Teasle gourd, chop nicely |
1 pinch | Turmeric powder |
1/4 Tsp | Salt |
For Masala : | |
3 Tsp | Coconut scrapings |
1 or 2 | Red chilly |
1 Tsp | Cumin seeds |
1 Tsp | Fennel |
1/2 Tsp | Coriander seeds |
1/4 Tsp | Salt |
1 | Onion, chop |
10 to 12 | Curry leaves |
2 Tsp | Coriander leaves |
10 to 12 | Mint leaves [ optional ] |
To Temper : | |
1/2 Tsp | Mustard seeds |
1 Tsp | Black gram split |
2 Tsp | Oil |
Method :
Wash teasle gourd and chop into 1/4 inch cubes.
Pressure cook adding salt, turmeric powder and 1/2 cup of water for a whistle.
Immediately release the steam.
Transfer cooked teasle gourd into a bowl.
Take all the ingredients except onion in a mixer grinder jar.
First grind without water.
Then add little water and grind well.
Now add onion and run for few seconds only.
Keep aside the prepared masala.
Keep a kadai on a stove over slow flame with oil.
Splutter mustard seeds and then add urad dhal.
Now add cooked teasle gourd and saute for a minute.
Add prepared masala and adjust salt & red chilly powder.
Mix well and simmer over a slow flame.
Keep stirring at regular interval.
Transfer into a serving bowl once it dries up and slightly turns golden brown in color.
Garnish with coriander leaves.
You might also like to try
Curry Index
Ideas for Breakfast/Dinner
Variety of Dishes for Lunch
Recipe Index
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