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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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its had as a side dish in my part of the world...it also can be used as dip Ingredients:
1/2 cup finely chopped bottlegourd, skinned |
1/2 cup water |
1 teaspoon mustard seeds or 1 teaspoon mustard paste |
1/2 cup fresh coconut, grated or 1/2 cup coconut paste or 1/2 cup milk |
3/4 cup curds (preferrably not sour) |
3 curry leaves |
3 dried red chilies |
salt |
1 tablespoon oil |
Directions:
1. Boil the bottleguards in water till they are tender.
2. If using mustard seeds then wet them and crush them in a mortar add to the coconut and grind into fine paste.
3. add this to the cooked bottleguards, stir well and mix them nicely crushing everything together for a time or two.
4. Take off the fire and let it cool.
5. When cold mix in the curd.
6. heta oil in a small wok, crackle the curry leaves and the chillies and pour over the curd mix- This can also be dione with beetroots- the result is more colourful than this one- it would give you a pink dip!
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