Recipe by Rosy Pinto
Ingredients:
1/2 kg bottle gourd
300 gms prawns, small or medium (shelled, de-veined and rinsed)
To grind:
1/2 tsp turmeric powder
1/2 fresh grated coconut (approximately 1 cup)
1 medium onion (chopped)
2 big cloves garlic
marble sized ball of tamarind
salt as required
First powder, then grind the below:
5-6 byadgi chillies
3-4 small round chillies
1 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
12 pepper corns
Tempering (optional)
1 small onion (sliced)
1 tbsp oil/ghee
Steps:
- Powder the red chillies, coriander seeds, cumin seeds, mustard seeds and pepper corns in a dry spice jar.
- Add the powdered ingredients to a mixie jar along with turmeric powder, grated coconut, onions, garlic, tamarind, salt and a little water and grind to a smooth paste.
- Wash and peel the bottle gourd, cut into medium sized cubes.
- In a vessel, add the bottle gourd with required amount of water and cook covered on medium flame till the pieces are 75% cooked.
- Add salt and prawns and stir to mix well.
- When prawns turn pink, add the ground masala and masala water to get a medium consistency of curry and bring it to boil.
- Check for salt and switch off the flame.
- In a pan, heat oil/ghee and fry an onion until golden and pour it over the curry and keep covered. Mix well before serving.
- ENJOY!