Curries & Vegetables

BOTTLE GOURD DHAPPALAM (PULUSU)

½ bit bottlegourd(25cm in length)
4 ladyfingers (bhendi)
5 green chilies
1 twig curry leaves
½ cup coriander leaves
½ cup tamarind pulp
1 small bit jaggery (can be added little more also, if you need)
1 tsp turmeric
3 cups of water.
1½ tsp basin (gram flour)

Tempering:

1 tsp mustards
1 tsp cumin seeds
2 pinches asafetida (hing)
½ tsp fenugreek seeds (methi seeds)
3 dry red chilies (broken)

METHOD:

Wash the bottle gourd and peel it.

Remove it's head and cut it into big peaces.

Chop ladyfingers in big size.

Chop chilies. wash curry leaves. & coriander leaves.

Heat oil and prepare the tempering with given ingredients, then add green chilies,

curry leaves and ladyfingers.

Fry them for 1 minute until they change their colour, add bottle gourd bits and fry

them further 2 more minutes.

Add tamarind pulp, salt, jaggery and water.

Boil for 3 more minutes till it gives fine odor.

Mix 3 tsp of water to 1½tsp beasan (gram flour)

To make a fine paste. Add it to the above liquid. Stir well.

Simmer and allow to cook for some time til the dhappalam thickens.

Remove from the heat and sprinkle coriander leaves.

Serve hot with plain rice.


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		BOTTLE GOURD DHAPPALAM (PULUSU) ½ bit bottlegourd(25cm in length) 4 ladyfingers (bhendi) 5 green chilies 1 twig curry leaves ½ cup coriander leaves ½ cup tamarind pulp 1 small bit jaggery (can be added little more also, if you need) 1 tsp turmeric 3 cups of water. 1½ tsp basin (gram flour) Tempering: 1 tsp mustards 1 tsp cumin seeds 2 pinches asafetida (hing) ½ tsp fenugreek seeds (methi seeds) 3 dry red chilies (broken) METHOD: Wash the bottle gourd and peel it. Remove it's head and cut it into big peaces. Chop ladyfingers in big size. Chop chilies. wash curry leaves. & coriander leaves. Heat oil and prepare the tempering with given ingredients, then add green chilies, curry leaves and ladyfingers. Fry them for 1 minute until they change their colour, add bottle gourd bits and fry them further 2 more minutes. Add tamarind pulp, salt, jaggery and water. Boil for 3 more minutes till it gives fine odor. Mix 3 tsp of water to 1½tsp beasan (gram flour) To make a fine paste. Add it to the above liquid. Stir well. Simmer and allow to cook for some time til the dhappalam thickens. Remove from the heat and sprinkle coriander leaves. Serve hot with plain rice.



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