Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 8 | Nos | Chillies, Red Dry | Grind Masala |
| 2 | Tablespoon | Cooking Oil | For Seasoning |
| 6 | Flakes | Garlic | Grind Masala |
| 1 | units | Jaggery | To Taste |
| 1 | Teaspoon | Mustard Seed | For seasoning |
| 1 | Nos | Onion | Grind Masala |
| 6 | Nos | Pepper Corns | Grind Masala |
| A | Little | Salt | To Taste |
| 800 | Grammes | Snake Gourd | Scrape the outer skin |
| 1 | Ball | Tamarind | Grind Masala |
| 1 | Pinch | Turmeric/Haldi | Grind Masala |
Method
Scrape the outer skin of the snake gourd, and slit it in the middle lengthwise, and scoop the pith with a tea spoon. Cut the gourd into semi circular pieces of about half centimeter width.
Grind the masala in two cups of water. Boil the gourd in 2 cups of water, till well cooked. Add to it the ground masala and salt and jaggery to taste.
Heat a little oil, and fry mustard, and add it to the curry. Simmer for ten minutes.
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