To prepare this curry I use my general base recipe of cooking watery vegetables like ridged gourd / squash. I like to use pressure cooking method to retain the moisture of the vegetable you can follow the same or can opt for open pan cooking.
INGREDIENTS:
500 grams chicken
500 grams bottle gourd
1 big onion chopped
2 big tomatoes finely chopped
5 cloves garlic
2 cloves
1 cardamom
3 green chillies
2 tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
Salt as per taste
Cooking oil
500 grams chicken
500 grams bottle gourd
1 big onion chopped
2 big tomatoes finely chopped
5 cloves garlic
2 cloves
1 cardamom
3 green chillies
2 tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
Salt as per taste
Cooking oil
Method :
1.Peel the skin of bottle gourd ( I do the grate method with knife) discard the seeds part if it has mature seeds. Rinse and Cut into thick slices.
1.Peel the skin of bottle gourd ( I do the grate method with knife) discard the seeds part if it has mature seeds. Rinse and Cut into thick slices.
2. In a pressure cooker. Pour in 3 to 4 tbsp oil and add in onions.
3. Add cloves and cardamom. Stir fry the onions until they are light brown.
4. Add in chicken pieces. Stir fry until they start browning.
5. Add in garlic, green chillis, salt and bottle gourd..keep frying for a while. Once its starts to stick on base add in tomatoes.
6. Add In all rest of the spices and fry until tomatoes are mushy.
7. Add 1 cup water and let it come to a boil.
8. Close the pressure lid. And pressure cook upto two whistles and switch off.
9. Let the pressure release and gently give a stir. Your dish is ready. Serve with rice
No comments:
Post a Comment