Wednesday, April 28, 2010

Bottle gourd in yogurt gravy.

Hello every one!
Welcome to my new blog Kitchen Basics.
My friends might wonder why another food blog. Well this blog is for all the beginners who have not ventured into the kitchen yet. I will be posting simple recipes which are helpful in every day cooking as well as recipes which are very basic. These are the recipes for which the trained cooks might say why does this recipe needs to be posted, it's way too simple. I am writing these post for my kids, who when they grow up and start cooking, whenever they want to refer, can just peep in this blog, read and cook.
Bottle gourd as we all know is a very nutritious, extremely rich in minerals and vitamins. Because of it's bland taste it is disliked by many. It is an extremely good vegetable to eat when it comes to summer as it's easy to digest. Every time I cook bottle gourd I want it to taste appetising and folks  not to complaint for that. I have posted various versions of cooking bottle gourd in my other blog Foodelicious a few of which are

This particular version is a blend of Kadhi and Curry. It has the tanginess of Kadhi and is spicy as a Curry goes perfect with rice as well as phulka. Light to eat and quick to digest.

1 medium Bottle Gourd Peeled, seeded and chopped
To be mixed together
1/2 cup of sour curds
1 tbsp besan
1 tsp red chili pwd
2 tsp coriander pwd
2 tsp kitchen king masala
1 tsp jeera pwd
salt to taste
1 tsp amchoor pwd
oil to cook and mustard seeds for baghar
a pinch of asafetida
Mix all ingredients under 'to be mixed' to a smooth paste. Add a cup of water and further dilute it.
Heat oil and add mustard seeds, followed by asafetida and bottle gourd. Mix thoroughly and cook it  covered for a few minutes.
Add in the diluted paste  and give a stir. Cook it covered again till it's done. Garnish with fresh cilantro and serve.