Kothsu prepared using tomato or brinjal is a popular side dish for
idli and dosai. One of my Aunts suggested me using surakkai / bottle gourd instead
of brinjal for the kothsu. My family really enjoyed this kothsu and I strongly recommend
to try this. This goes well with chapathi too.
Recipe Cuisine : South Indian | Recipe Category: Chutney
Preparation Time: 10 mins | Cooking Time: 15 mins | Serves:
4
Ingredients:
Bottle Gourd (medium size)
|
1
|
Tomato
|
4
|
Big Onion or Sambar Onion
|
2 or ½ cup
|
Sambar Powder
|
1 tbsp
|
Salt
|
To taste
|
To Temper:
|
|
Oil
|
2 tsp
|
Mustard Seeds
|
¼ tsp
|
Curry Leaves
|
1 spring
|
Procedure:
1. Remove the skin and seeds of the bottle gourd. Then chop it
into thin and small pieces. Keep it aside.
2. Wash and chop the tomatoes into small pieces.
3. Peel the skin of the onion and chop them into small pieces.
4. Heat the oil in a pressure cooker, add mustard seeds and wait
for popping.
5. Then add the curry leaves and chopped onion (from 3). Sauté till
the onion become translucent.
6. Now add the chopped tomatoes (from 2) and fry till they become
mushy.
7. Next add the bottle gourd pieces ( from 1) and fry for few
mins.
8. Add sambar powder, salt and 1 cup of water. Mix them well.
9. Pressure cook for 4-5 whistles in a medium flame.
10. After the pressure has gone, remove the lid of the cooker and
blend the sabji with hand blender or electric blender.
11. Adjust the water level according to the kothsu consistency.
Tasty and yummy bottle
gourd kothsu / Sabji is ready to serve with Idli or Dosai or Chapathi or Roti.
1 comments:
Looks wonderful!
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