Ingredients
Bottlegourd cut in to small pieces – 1 kg
Vanpayar – 200 gm
Chilli powder – 1 tbsp
Coriander powder – 1 tbsp
Turmeric powder – 1 tsp
Salt as needed
Coconut grated – 1/2 – 3/4 cup
For tempering
Coconut oil – 1/4 cup
Shallots chopped – 3 nos
Dry red chillies – 2 nos
Mustard seeds – 1 tsp
Ingredients
Grind grated coconut into smooth paste.
Pressure cook cowpeas for 2-3 whistles. Open the lid. Add bottlegourd, chilli powder, coriander powder, turmeric powder, and salt. Close the lid and cook for 1-2 whistles. Add the ground coconut paste and cook. Once cooked, switch off the stove.
Heat oil in a pan, splutter mustard seeds, add dry red chillies, and shallots. Stir fry. Pour over the curry.
So want to recreate this in my kitchen. It's such a delight to get the recipes of these wholesome delicious dishes. Loved it.
Cowpea is new to me. This looks simple yet very tasty.
New and delicious recipe. I will try it out soon. It looks delicious. 🙂
interesting combination,looks delicious!
Looks yummy…nice combo…
Looks delicious dear..combo sounds yumm
Good one..will try it soon
Simple and delicious curry dear:)Loved the combo:)
Simple and delicious curry dear:)Loved the combo:)
Nice combo n helathy curry..tasted gud vth rotis.
Different combination, curry looks very good..
Thats a nice one Beena..
Amazing…..