Ingredients
Tender bottle gourd - 1 small size
Mustard
Jeera
Channa dal 3,4 tbsps. soaked for 10-15 minutes
Red chilli - 3 broken in half
Curry leaves
Recipe
Prep: Peel the bottle gourd, and cut into small pieces. If tender, can eat with seeds. If not, remove seeds.
Heat 3 tsps. oil in cooker. Add mustard, jeera and red chilli. Then add soaked channa dal without water (squeeze out the water). All in sim. After they crackle, add bottle gourd. Then add turmeric and salt. Mix everything together for 2-3 minutes. Add quarter glass water.
Close the cooker and keep for three whistles in high.
Turn it off and wait for pressure to go. Open and see, if there is too much water, cook without lid until water goes. If gourd is not soft, keep for one more whistle.
Same recipe can be used for ridge gourd (2 whistles).
Pumpkin - same in kadai not cooker. Do not add any water
250 gms Beans - (2 whistles)
Tender bottle gourd - 1 small size
Mustard
Jeera
Channa dal 3,4 tbsps. soaked for 10-15 minutes
Red chilli - 3 broken in half
Curry leaves
Recipe
Prep: Peel the bottle gourd, and cut into small pieces. If tender, can eat with seeds. If not, remove seeds.
Heat 3 tsps. oil in cooker. Add mustard, jeera and red chilli. Then add soaked channa dal without water (squeeze out the water). All in sim. After they crackle, add bottle gourd. Then add turmeric and salt. Mix everything together for 2-3 minutes. Add quarter glass water.
Close the cooker and keep for three whistles in high.
Turn it off and wait for pressure to go. Open and see, if there is too much water, cook without lid until water goes. If gourd is not soft, keep for one more whistle.
Same recipe can be used for ridge gourd (2 whistles).
Pumpkin - same in kadai not cooker. Do not add any water
250 gms Beans - (2 whistles)
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