This is a summer vegetable in my home town........which acts as a natural cooling agent...this vegetable is cooked in different ways.......but here's a simple and delicious recipe with milk which enhances the taste of this mild flavored vegetable.
Tuesday, October 6, 2009
1Medium sized Sorakaya/Bottle Guard/Doodhi(peeled, diced), 1cups milk, 1/4onion(roughly chopped), 1tomato(diced), 2-3 green chillies(do not add more chillies because this curry should have mild sweetness of vegetable and the milk), 1tsp.oil, 1/2tsp jeera and mustard each, 1/4tsp. turmeric powder, 1 spring curry leaves, salt to taste.
Method: In a pan add oil, once it is hot add mustard and jeera seeds, once they start to splutter add onions, green chillies and curry leaves, once the onions are translucent add tomatoes and fry for a min., then add Sorakaya mukkalu/bottle guard pieces, turmeric, salt and close it with the lid (need not add any water because there's lot of water in this vegetable)and Cook on medium heat until the bottle guard pieces are totally cooked, then add 1cup of milk to the curry and cook it til the milk boils(it takes appx.1min.) then turn off the heat. This curry should in thin consistency.. It can be served with rice or roti.