My mom loves making this. It is super yummy. Low on calories n high on protein.
Serves: 4
Ingredients:
| Bottle Gourd (Surai kai) | 1 medium |
| Yogurt | 1 1/2 cup |
| Turmeric Powder | 1/2 tsp |
| Chilly powder | 1/2 tsp |
| Asafetida\Hing | 1/4 tsp |
| Cilantro | 1/4 bunch |
| Salt | 1 tsp |
| For Grinding | |
| Onion | 2 tbsp |
| Gram Flour | 2 tsp |
| Rice Flour | 2 tsp |
| Coconut – shredded | 1/2 cup |
| Ginger | 1/2 inch\1 tsp |
| Cumin Powder (Jeera) | 1 tsp |
| Green Chilli | 2 to 3 |
| For Seasoning | |
| Oil | 2 tbsp |
| Mustard seeds | 1/4 tsp |
Method:
Remove skin and cut bottle gourd into 1 inch pieces.
Cover and cook bottle gourd with 1/2 cup water, 1/4 tsp turmeric, chili powder and 1/2 tsp salt on medium till its cooked completely.
Make a smooth paste of coconut, onion, green chilies, gram flour, rice flour, ginger and cumin powder in the blender with little water.
Beat the yogurt well. Add the paste, remaining salt and cooked bottle gourd together. Add little water if needed. The consistency should be thicker than sambhar.
Heat oil, add mustard, red chilies, curry leaves, 1/4 tsp turmeric and asafetida.
Heat the yogurt mixture and just bring it to boil. Add the seasonings and chopped cilantro, cover with lid and turn off the heat immediately.
Serve hot with Rice or Dosa varieties.
Suggestions: You can make this with Ash Gourd (Poosni Kai) or Okra (Lady Finger\Vendakkai) as well.
Indian Recipe Cards 
Posted on November 11, 2010
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