Sunday, April 27, 2014




Bottle Gourd /Al/Dodhi 1 kg
Mustard oil 1 cup
Curd 1 kg...
Milk 1 cup
Cloves 3 nos
Cumin Seeds 1 tsp
Asafoetida a pinch
Ginger Powder 1 tsp
Aniseed Powder 2 tsps
Black Pepper Powder 1 tsp
Black Cardamom Powder 1/2 tsp
Cinnamon Powder 1/2 tsp
Carrom seeds 1/2 tsp
Garam Masala 1 tsp
Salt about 1 tsp
Green Cardamoms 1-2


1. peel and cut bottle Gouard in big chunks. Fry them till brown and keep aside
2. Mix the Curd with Milk, Aniseed and Ginger Powders, Sugar and Salt, and blend the ingredients, by churning with a madani/Hand blender
3. Now, in the cooking vessel, heat the oil on a medium flame, till smoky
Add the Cloves, Cumin Seeds and Asafoetida. Stir with a ladle, and add ½ cup water and boil.
5.Add curd mixture and stirring with the ladle , till the Sauce comes to a boil.
4. Add bottle gouard pieces , and let these cook on a low heat, for another 15 to 20 minutes
When the yogurty Gravy thickens, add carom seeds and Cardamom, Cinnamon and Black Pepper Powders, along with the garam masala
Mix the Spices by stirring with the ladle.
Add few crushed green cardamom

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