Wednesday, January 2, 2013

ivy gourd sukka/Palya ... Kannada brahmin style

This is typical kannada Brahmin style dish served during their wedding and other functions.I just love the flavour and the aroma of their dishes which mainly comes from coriander,jeera and the generous dash of hingu/asafoetida. I got this recipe from my classmate who used bring variety of brahmin dishes in her lunch box .This masala goes well with any other gourds or any type of beans.
  • 1/2 kg Tender ivy gourd/tendli/Gherkins
  • 1tsp Coriander seeds
  • 1/4tsp Jeera
  • 4-5 Methi/ Fenugreek seeds
  • 1/4tsp Asafoetida /Hing powder
  • 4-5 Whole dried red chillies
  • 1/2 Marble sized ball of tamarind
  • 2 cups Grated coconut
  • 1/2tsp Jaggery
  • 3tsp Oil
  • 1/2tsp Mustard seeds
  • Few curry leaves
Cooking Directions
  1. Wash ivy gourd, pat dry and cut into long pieces.
  2. Dry roast coriander seeds,jeera,red chillies and methi on low flame till coriander changes to light brown.
  3. Now grind the roasted ingredients along with grated coconut and tamarind to coarse paste without adding any water.
  4. Heat oil in a kadai/shallow pan add some mustard followed by curry leaves and hing/asafotida,stir for a second and then add ivy gourd pieces,jaggery and salt to taste. Saute for 3-4 mins then add a cup of water,cover and let it cook .
  5. Once it is cooked,add the coconut paste and saute till the dish is almost dry.
  6. Serve hot as a side dish along with rice and dal.
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