Sponge gourd kurma

This tasty kurma with sponge gourd ( Nethi beera in Telugu ) can best be served with chapathi/ roti/ poori/ masala rice preparations. Iam preparing it in pressure cooker.
Tender sponge gourd – 250Gms,
Onion – 2 medium, cut into small pieces,
Green chilli – 2 each slit into two,
Red chilli powder – 1/2 Tsp,
Haldi- 1/8 Tsp,
Dhania powder – 1 Tablesp,
Ginger garlic paste – 3/4 Tsp,
Khus khus – 1/2 Tablesp,
Grated coconut 1 Tablesp,
Clove – 2, Cinnamon – two 1/4″pieces, Cardamom – 1,Bay leaf – 1,
Garam masala – 1/4 Tsp,
Chopped coriander leaves – 1 Tablesp,
Tomato – 1 small, chopped fine/ 1 tablesp tomato puree ,
Oil – 3 Tablespoons,
1).Wash and scrape the skin of gourds. Again wash, check for any bitter ness and cut them into 1/2″ to 3/4″ cubes. Keep them aside.
2).Dry fry khuskhus and make a fine paste with coconut.Keep it aside.
3).Heat oil in cooker, add cloves, cardamom, cinnamon and a bay leaf. Fry for few seconds. Add onion, chillies and fry till onion becomes soft. Add ginger garlic paste and fry till raw smell disappears. Add tomato and fry till it becomes mushy.
4).Add haldi, dhania powder, chilli powder mix well and cook for few seconds. Add gourd pieces, salt and garam masala.Stir well,add 50 ml. Of water and close the cooker.
5).Pressure cook for 2 whistles .When the cooker cools down, remove the lid. Add the paste of khus khus along with a table spoon of water. Mix well and let the curry cook for 2 more minutes. (Adjust the consistency of gravy by adding little more water if necessary ).
6).Garnish with chopped coriander and remove.
a).You can cook in Kadai instead of cooker.
b).You can add 4 to 5 cashew while grinding khus khus.


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