Dudhi-Aloo Masala

(Bottle Gourd & Potatoes simmered in tangy Tomato Gravy)

Click here for the original post

Prep Time: 10 mins
Cooking Time: 20-30 mins
Serves: 4-6

Ingredients:
1 medium Bottle Gourd/Sorekai/Lauki, peeled, deseeded and diced into 1 inch cubes
2 medium Potatoes, peeled and diced to 1 inch cubes
1 large Onion, finely chopped
1 can chopped Tomato/3 large Tomatoes, roughly chopped
1 inch Ginger, finely chopped
2-3 Garlic Cloves, finely sliced
1-2 tbsp Sambar Powder (adjust acc to taste)
½ tsp Turmeric Powder
1 tsp Kashmiri Chilli Powder (Adjust acc to taste)
1 tbsp Jaggery/Brown Sugar
1 tsp Tamarind Paste
2 tbsp Coriander Leaves, finely chopped
Salt to taste
For Tempering/Tadka:
1 tsp Mustard Seeds
½ tsp Jeera/Cumin Seeds
1 Dry Red Chilli, halved
¼ tsp Hing/Asafoetida
Few Curry Leaves
1 tbsp Oil
Method:
Heat oil in a pressure cooker and add mustard seeds. When it starts to pop and splutter add cumin seeds, dry red chilli, hing and curry leaves. Sauté on medium flame till jeera turns light brown.
Now add finely chopped onion, ginger and garlic and sauté till onion turns light golden brown, about 3 mins.
Mix in sambar powder and sauté it for 30 seconds. Add chopped tomatoes and cook till it turns pulpy, about 3 mins.
Add 3-4 cups of water, turmeric powder, jaggery, chilli powder and tamarind paste. Increase the heat and bring the water to boil, about 3 minutes.
Mix in cubed potatoes and bottle gourd and reduce the heat to medium. Cover and cook for about 12-15 minutes or 2 whistles till the vegetables are cooked to tender.
Once the pressure is released, open the lid and mix in finely chopped coriander leaves. Serve it hot with Poori, Chapatti or steamed Rice and enjoy. It tastes better the next day.

Notes:
Substitute Sambar Powder with 1- 1½ tsp Garam Masala for different flavour.
Same way, you can also substitute Tamarind with Amchur/Dry Mango Powder.
Replace Bottle Gourd with Zucchini/Courgette or Yellow Cucumber or any other Squash for different taste.
If you don’t have a pressure cooker, make sure that you use cooked potatoes instead of directly adding raw one as cooked ones will reduce the time in cooking. And also make sure you chop the vegetables to bite sized pieces for fast cooking.
This curry tastes superb the next day. So make sure you have cooked enough to have it on next day.

Labels: Bottle Gourd, Currys, Jaggery, Masalas, Potato, Sambar Powder, Tomato