Wednesday, July 8, 2015

Bottle gourd with sweet cum sour mango curry

Summer is the season for MANGOES! I love them; sour, sweet and sweet cum sour! We eat the sweet mangoes or make juice out of them. With sour / raw mangoes, you can use them in cooking or make chutneys or pickles. There are always a few raw mangoes which start to become ripe. What does one do with them? They are not sweet enough to eat, and not sour to cook with. This is what I did ….

  • Bottle gourd – small one
  • Sweet cum sour mango – 1 no.
  • Mustard seeds & Cumin seeds – ½ tsp.
  • Green chilli, cut into small pieces – 1 no.
  • Curry leaves – a few
  • Salt – to taste
  • Turmeric powder – ¼ tsp.
  • Oil – 2 tbs.
Clean and skin the bottle gourd. Cut it into 1 sqcm. pieces.
Take out skin from the mango too. And cut it into pieces.
Heat oil in a pan, add mustard seeds and cumin seeds, and then green chilli pieces and curry leaves. When they begin to splutter, put bottle gourd pieces into the oil. Cover the pan and let it cook in low heat. When the vegetable is half done, add turmeric powder and mango pieces. Stir well and add salt. Cover and cook until the vegetable and mango mixture is tender.
Tastes sweet and sour and goes well with rice or roti. 

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