500 g (1.1 lb) Courgettes (tinda), medium-sized, peeled, boiled, grated
3/4 cup (150 g) 5 oz Ghee
1 cup (120 g) 4 oz Onions, chopped
1 cup (200 g) 7 oz Tomatoes, chopped
3 Dry red chillies (sookhi lal mirch)
1 tsp (2 g) Cumin (jeera) seeds, roasted
1 tsp (2 g) Red chilli powder
Salt to taste
1 tsp (1/2 g) Dry fenugreek leaves (kasoori methi)
5 Green chillies
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
3/4 cup (150 g) 5 oz Ghee
1 cup (120 g) 4 oz Onions, chopped
1 cup (200 g) 7 oz Tomatoes, chopped
3 Dry red chillies (sookhi lal mirch)
1 tsp (2 g) Cumin (jeera) seeds, roasted
1 tsp (2 g) Red chilli powder
Salt to taste
1 tsp (1/2 g) Dry fenugreek leaves (kasoori methi)
5 Green chillies
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
method
1. Heat the ghee in a wok (kadhai); add the onions and tomatoes and fry for a while.
2. Add the dry red chillies, cumin seeds, red chilli powder, salt, and dry fenugreek leaves; mix well. Cook until the tomatoes turn soft.
3. Add the round gourd and cook covered on low heat. Mix well.
4. Serve hot, garnished with green chillies and coriander.
2. Add the dry red chillies, cumin seeds, red chilli powder, salt, and dry fenugreek leaves; mix well. Cook until the tomatoes turn soft.
3. Add the round gourd and cook covered on low heat. Mix well.
4. Serve hot, garnished with green chillies and coriander.
serving amount
serves: 2 - 4
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