Ingredients
| bottle gourd | 1/4 kg |
| tomato | 1 |
| drumstick | 1 |
| brinjal | 5 |
| onion | 1 |
| green chillies | 5 |
| oil | 2 spoons |
| mustard seeds | 1/4 spoon |
| cumin seeds | 1/4 spoon |
| dry chilli | 3 |
| chana dal | 1/4 spoon |
| fenu greek seeds | pinch |
| asafoteida | pinch |
| curry leaves | some |
| turmeric | pich |
| salt | to taste |
| red chilli powder | 1 spoon |
| jaggery | small piece |
| tamarind | 4 flakes |
| water | 3 cups |
| coriander leaves | some |
Preparation
clean all vegetable.we should clean vegetables thoroughly before preparing any recipe.after washing the vegetable soak in salt water(crystal salt is preferable) for 15 to 30 minutes.this can be removes pesticides,chemicals sprayed on the vegetable.
cut the tomato into 6 pieces.
cut the onion and green chillies into small pieces.
cut drumstick into inch size pieces.
cut brinjal into 4 pieces.put brinjal pieces in salt water till add in the curry.
soak tamarind flakes in 3 cups of water for 15 minutes.after that extract tamarind juices from it.keep it aside.
wash coriander leaves with water.and cut into small pieces and keep them aside.
Method
1.put the vessel on the stove.and heat it.
2.add oil in the vessel.after heating the oil add fenu greek seeds and fry 20 seconds.
3.add mustard seeds, when fenu greek seeds are become light brown colour.
4.when mustard seeds started to crackle add cumin seeds and dry chillies.fry for 30 seconds.
5.add chana dal fry till it became to light golden colour.then add curry leaves and asafoetida.
6.immediatly add onions and green chilli pieces after adding curry leaves.fry for 5 to 8 minutes till onions become light golden colour.
7.add tomatoes ,bottle gourd pieces.add turmeric and salt also.
8.cook for some time.nearly after 20 to 30 minutes water is coming from bottle gourd pieces.then add drumstick pieces and brinjal pieces.after that add jaggery and red chilli powder.cook for 10 minutes .
9.add tamarind juice which one is extracted by soaked tamarind flakes.stir the curry .keep the lid and cook for another 10 to 20 minutes in low flame.
10.when the curry become less watery and having thick soupiness then add coriander leaves and put off the flame.
11.have this curry with roti or rice combination.
Keep in the mind
prepare the curry in low or medium flame.preparing any curry in high flame doesnot gives good taste.
before putting off the flame taste the curry, if salt and spiciness is enough or not.if you think salt is not enough you can add it .
for getting all useful qualities of coriander leaves add this to the curry before put off the flame.raw coriander leaves gives great benefits to the health than cooked one.
if you do not like to add jaggery or any sweetner to the curry, you can avoid it .but adding little bit of jaggery or sugar in any soup curries increases the taste of the curry....
