The Punjabi Cookbook: 50 Vibrant and Aromatic Recipes by Rachael Rayner

Author:Rachael Rayner [Rayner, Rachael]
Language: eng
Format: epub
Published: 2019-12-10T23:00:00+00:00

Bottle Gourd Curry

Bottle gourd in onion and tomato gravy!

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

3 cups bottle gourd, peeled and chopped

1 small onion, roughly chopped

3 large garlic cloves, roughly chopped

1 tablespoon ginger, grated

1 cup fresh tomato puree

1 teaspoon cumin seeds

2 tablespoon clarified ghee

1 teaspoon garam masala

1/2 cup of fresh coriander leaves for garnishing, finely chopped

Salt to taste

Method

1. Combine the onion, garlic and ginger together in a food processor until smooth. Keep aside.

2. Melt ghee in a deep bottom pan over medium heat. Add in cumin seeds and cook until golden. Then, add in blended mixture and cooking until it turns golden-brown.

3. Now, add tomato puree and cook until whole mixture turns into a thick gravy. Then, add in rest of the ingredients except coriander leaves.

4. Pour in 1 quart of water and mix well. Cover the pan with a lid and let it simmer over low heat until ingredients are cooked through.

5. Once done, take the pan out of heat and transfer the curry to serving bowl. Garnish with coriander leaves.

6. Serve hot immediately with boiled rice or naan bread.

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