Veges cooked in freshly ground masala southindian style

GOURDS / VEGETABLES  COOKED IN FRESHLY GROUND MASALA

Recipe courtesy – Ashwini Shrikanth / Poornima

INGREDIENTS

• Any gourds like tinda / dudhi / turai / tori /pumpkin etc – 3 cup peeled and chopped
• Oil – 1 tbsp
• Mustard seeds – 1 tsp
• Curry leaves – few
• Onion – 1
• Tomato 1
• Turmeric – ¼ tsp
• Salt to taste

INGREDIENTS TO GRIND

• Coriander seeds – 1 tbsp
• Jeera – 1 tsp
• Sesame seeds / khus khus – ½ tsp
• Pepper corns – 7 nos
• Fenugreek seeds – a pinch
• Chana dal or urad dal – 1 tsp
• Peanut – 2 tbsp
• Jaggery – a small piece
• Green chilli – 3 or 4
• Freshly grated coconut – ¼ cup
• Coriander leaves – 1 cup

CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=dB3VLrJzAqE&t=20s

METHOD

Dry roast the spices till aromatic .

Transfer to mixie jar , add coconut + coriander leaves + green chilli + little water and grind into fine paste .

Heat oil in cooker ,add mustard seeds and let it crackle .

Add onion + curry leaves and stir fry till translucent .

Add tomatoes + salt and cook till tomatoes soften

Add the veges and stir fry for 3 or 4 mins.

Add the masala , mix well and stir fry for few mins .

Add 1 cup water ,mix well.

Pressure cook upto 2 whistles .

Once done transfer to serving bowl .

Serve as side dish for chapatti or rice .

VARIATIONS

1. Same recipe can be tried by adding dal also – Check recipe –
2. Instead of add spices , just grind 1 tbsp sambar pwdr with coconut and add .
3. Green chilli can be replace with red chilli .
4. With the gourds we can add 1 small potato also .

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