Bottleguard Curry


Bottle guard                                 1 medium
Onion                                          1 medium
Tomato                                        1 medium
Turmeric                                      pinch
Tempering Ingredients                  urad dal, jeera, mustard seeds, curry leaves
Oil                                               5 tbsp (or sufficient to saute onions)
Salt                                              1 tsp
Red chilli powder                         3/4 tsp


  1. Peel off bottle guard and chop into small pieces; Chop the onions and tomatoes and set them aside.
  2. Take oil in a pan and let it heat up;
  3. Add all the tempering ingredients and let them fry.
  4. Add the chopped bottle guard pieces to the fried tempering ingredients.
  5. Add salt and stir all the bottleguard pieces, put flame on medium-high, add very small amount of water, close the lid and let it cook for 7-10 mins.
  6. If the water is too much, then open lid, let the water evoporate and then add onions.
  7. Now, open the lid and stir once again; once the bottleguard pieces become tender(pinch a piece with spatula and it should be easy to break), add the chopped onions and close the lid to cook again for 5 mins;
  8. Once the onions become tender(onions turns to transparent color once they are done), add the chopped tomatoes and close the lid.
  9. After 5 mins, open the lid and stir altogether (by this time, all the pieces should be well done - even tomatoes).
  10. Add Red Chillie powder, reduce flame to medium-low and let it cook for 3 mins just to avoid the raw taste of chillie powder. (you can add 4 green chillies for this curry, if you don't like red chillie powder)
  11. Switch off the flame and add the chopped cilantro. that's it, delicious bottleguard curry is ready :-)

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