Sorakaya/Anapakaya Allam Pettina Kura/ Bottel Gourd With Ginger Curry is an Andhra traditional curry and popular in some communities. Those who love ginger flavor will love this curry. In India, some people won't eat onion and garlic during festivals. This is no onion and no garlic curry and easy to prepare.
Coming to bottle gourd health benefits, it reduces high blood pressure, keeps heart healthy, good for digestion due to fiber in it and has many minerals and vitamins like Vitamin A, C and Calcium, magnesium.....
Serves : 2
Prep Time : 10 Minutes
Cook Time : 25 to 30 Minutes
Ingredients:
- Anapakaya/Sorakaya - 1, Medium
- Minapa vadiyalu - Fistful (optional)
- Ginger - 2 inch ( Add more or less as per taste)
- Chillies - 4
- Salt to taste
- Oil - 1 tbsp
- Turmeric powder - 1/2 tsp
- Oil - 2 tbsp
- Avvalu/Mustard seeds - 1/2 tsp
- Jeera/Cumin seeds - 1/2 tsp
- Minapappu/Urad dal - 1 tsp
- Senagapappu/Chana dal - 1 tsp
- Red chillies - 3
- Curry leaves - 1 spring
Preparation:
- Peel the skin of bottle gourd/anapakaya and clean it and chop into small pieces. Don't trash the bottel gourd skin is full of nutrition's, we can make chutney or egg bhurji with it.
- Boil water in a vessel and add chopped bottle gourd/anapakaya pieces, turmeric powder and cook till they turn soft. Drain water and keep aside.
- Make a coarse paste from green chillies and ginger and keep aside. (Peel the ginger skin)
Method:
- Heat 1 tbsp oil in a pan, add minapa vadiyalu and fry till they turn brown and bowl out and keep aside.
- In the same pan, heat 2 tbsp oil, add all the ingredients under tempering/poppu. When mustard seeds start splutter and dals turn golden brown add ginger-chilli paste and cook till the raw smell goes off for about 1 minute.
- Add cooked bottle gourd/anapakaya pieces and add salt and mix and cook for 10 minutes on low heat, till there is no water. (They may ooze out little water ). Adjust salt.
- Serve with rice or as a side for rasam or chapati.
Posts
No comments:
Post a Comment