Pagarkkai-Athikai-Masala-Curry

#PagarkkaiAthikaiMasalaCurry : #Athikkai or #Athikai is called #Fig in English. It oozes out milk when it is plucked from its stem and cut into pieces. It immediately changes color when it is cut into pieces. So it has to be immersed in water as soon as it is chopped. It is very flavorful after cooking and also hard to chew. So I always cook them with other vegetables to prepare curry.
Here prepared a tasty masala curry with #BottleGourd [ #Pagarkkai ].

Preparation Time      10 - 15 mins
Cooking time             10 - 15 mins

Ingredients :
3/4 Cup	Pagarkkai chopped
1/4 Cup	Athikai chopped
1 - 2 Tbsp	Green peas
1 pinch	Turmeric powder
1/2 Tsp	Salt [ Adjust ]
To Grind :
3 Tsp	Coconut scrapings
2 -3	Green chilly [ Adjust ] or
1 -2	Red chilly [ Adjust ]
1 Tsp	Cumin seeds
1/2 Tsp	Fennel [ Somp ]
1 Tsp	Coriander powder
10 - 12	Curry leaves
8 - 10	Coriander sprigs
1/4 Tsp	Salt
1 medium size	Onion, chop
Tempering :
1/2 Tsp	Mustard seed
1 Tsp	Black gram split
1 - 2 Tsp	Gingelly oil [ Til / Sesame oil ]

Or any other cooking oil.
small quantity of fresh coriander leaves to garnish

Method :

Take all the ingredients to grind except chopped onion in a blender and grind coarsely adding little water.

Finally add chopped onion and run for 2 seconds.

Transfer the masala paste into a bowl or plate and set aside.

Quadruple each athikai and put in water to avoid discoloration.

Heat a kadai with oil on a stove over medium flame.

Crackle mustard seeds once oil becomes hot and then add black gram split.

Add chopped bottle gourd & athikai after black gram turns golden color.
Also add salt and green peas.

Saute for a minute and close kadai with a lid.
Cook till the vegetables become soft.

Now add ground masala paste.

Mix gently and adjust salt.
Keep turning with ladle at regular interval to avoid sticking to the bottom.

Allow to cook on slow fire until raw smell of masala paste goes off and the curry turns dry.

Finally add chopped fresh coriander leaves and transfer into a serving bowl.

A tasty masala curry is ready to relish with hot white rice mixed 

with sambar or rasam and also tastes good with curd rice.

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Cauliflower manchurian

Colacasia masala curry

Ennai katharikkai brinjal curry

Cauliflower poriyal

Sundaikkai masala curry

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