Bottlegourd is one of my favourites. I make it atleast once a week. I see sour faces at home whenever this is cooked. I like it the most when cooked with channa dal (split chick pea) but sabu enjoys the manglorean style curry, so to keep her happy today I'm going make it the authentic manglorean style. For variations in this curry add dry or fresh prawns.
1 Bottlegourd (dudhi/lauki)(1 Kg peel the skin and cut in big cubes)
2 cups of water.
1/2 tsp salt
Masala for Grinding
6-7 Red Kashmiri Chillies
1 tsp cummin seeds
2 tsp corainder seeds
4-5 black peppercorns
1 flake garlic
5 tbsp dessicated coconut
small lemon size ball of tamarind
5 Tbsp Coconut milk powder
1 & 1/2 cup of water
For Tempering
1 big onion
2 tbsp oil
Peel the bottlegourd and cut it into big peices.
In a deep casserole put 2 cups of water , cubed bottlegourd with 1/2 tsp salt and boil until soft.
Grind all the above masala to a fine smooth paste with 1 1/2 cup of water, add more if you need.
Add the ground masala to the cooked bottlegourd and on high fire give a quick boil.
Adjust the salt and the thickness of the curry> If you dont like it too thick you can add little more water.
Take a pan with 2 tbsp oil, once the oil is hot put onion slices and brown it .
Temper the curry with browned onions.
Enjoy this creamy curry with plain boiled rice.
Variations :
If you want to try with dry prawns ( clean the prawns & dry roast in a pan ) add it to the bottlegourd while boiling.
Similary if you are making with fresh prawns peel it, devein and boil it with the
bottlegourd.
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