Spiny gourd, a veggie with all benefits of a bitter gourd but without bitterness. This is a seasonal vegetable and very tasty. It is a seasonal and helps you fight against the seasonal illness and flu.
Due to its various other benefits its great to include in your food.
This masala curry goes great with plain white rice or as a side for rotis / pulkas
Ingredients :
Spiny guord - 250 GM's
Onions medium sized -2
Red chillies -8 -10
Chana dal - 2 table spoons + 1 tsp
Urad dal - 2 table spoons +1 tsp
Dhaniya- 1 tsp
Jeera - 1 tsp
Methi pwdr - 1/4 tsp
Red chilli pwdr - 3 tsp
Turmeric - 1 tsp
Lemon - 1
Garlic cloves crushed - 8
Mustard seeds - 1 tsp
Split red chillies -2
Curry leaves - 1 strand
Salt to taste
Oil 100 ml
Water as required
Pre-process :
1. How to clean spiny gourd?
- Soak them in salt water for 15 mins, then rub and wash in clean water
- Then cut spiny gourd into 4 pieces each
* Note : Don't discard the seeds, they are hollow and crunchy so they add a great flavor to the dish.
2. Deskin and coarsely chop the onions.
Process for Masala Preparation :
1. Heat 2 tbsps of oil in a kadai, then add 2 tbsps each of channa dal & urad dal, 1 tsp each of dhaniya & jeera and 8-10 dry red chillies one after another.
Fry this till nice aroma comes and then turn off the heat. Now let the fried spices cool.
2. Now use the same hot kadai and add the chopped onions (do not turn on the heat), mix and leave.
The heat of the kadai should be enough for the onions to be slightly fried.
3. Now in a blender add the fried and cooled ingredients except onions, and coarsely grind them . Now add the cooled onions and Coarsely grind to paste, add salt and also little water if needed.
Curry Recipe :
1. Heat remaining oil in kadai and deep fry the spiny gourd pieces in batches till golden brown and crisp. Set them aside.
Don't turn off heat or remove the oil from kadai.
2. In the same oil continue to add 1 tsp each of chana dal, urad dal, mustard seeds, split dry chillies, crushed garlic pods & curry leaves for tempering .
Once they start spluttering, add turmeric powder, methi powder, red chilli powder and let it fry .
Make sure they dont get burnt.
3. Now add the masala paste and then about half glass of water, salt as per taste
(* we added some while grinding masala), lemon juice.
Mix this well and cook it on medium flame for 8-10 mins.
4. Now add the fried spiny gourd pieces and mix well.
Later add half glass of water, mix well and cook with lid for 10 mins.
Keep stirring occasionally to avoid the burnt bottom.
5. Make sure the veggie is not over cooked, you should be able to cut the veggie with finger/knife but make sure it shouldn't get mushy.
6. Remove the lid and cook for some time, oil should start oozing off and masala starts sticking to the bottom. Then adjust salt, spices and lemon if required.
Now you can turn off the flame and dish it out.
Your curry is ready to enjoy with hot rice and sesame oil.
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