Ingredients:
Tender bottle gourd – about 300 Gms in weight, washed, peeled, cut into 1/2 to 3/4 inch cubes,
Green chilli – 2, each slit into 2,
Haldi – 1/8 Tsp,
Red chilli powder – 1/2 Tsp,
Dhania powder – 1 Tablesp,
Onion – 2 medium, cut into small pieces,
Salt,
Garam masala – 1/4 Tsp,
Cloves – 3, Cardamom – 1,cinnamon – 1/4 inch pieces 2,
Ginger garlic paste – 1/2 Tsp,
Fine paste of 1/4 Tsp of khus khus, 6 cashew nuts, 1 Tablesp of grated coconut,
Fresh curd – 2 Tablesp,
Oil – 3 Tablesp,
Tomato – small 1,chopped roughly, ( optional ),
Chopped coriander leaves – 1 Tablesp,
Method:
1).Heat oil in a cooker ( preferably 3 litres ) add cloves, cardamom, cinnamon and fry for a second. Add chilli, onions, haldi, fry till onion turns pink and soft.
2).Add ginger garlic paste, tomato pieces, and fry till raw smell of both disappear. Add dhania powder, garam masala, kaddu pieces, chilli powder, salt and mix well.
3).Now add 300 ml.water and close the cooker. Allow 3 whistles and remove the cooker from flame. Allow the cooker to cool and remove the lid.
4).Add coconut cashew paste with 2 tablesp of water and mix well.Keep the cooker again on flame and cook for 2 minutes under low flame.
5).Add well blended curd to kurma , stir and cook for few seconds and remove. Sprinkle chopped coriander.
6).Serve the kurma with chapathi/ poori/ dosa/ rice specials.
Tip:
a).I added few cubes of beet root just to give some colour to kurma.
b).Do not keep the cooker for long after adding curd.
c).Best side dish for diabetics.