Bottle guard - tomato curry

Bottle guard is the most humblest and lightest of the vegetables .In India it is called lauki or doodhi in Hindi and sorakaaya in Telugu .Bottle guard is an integral part of Indian cooking .Its preferred for its light on stomach and wallet too!!!!.

I have already made the sweet version of it in kaddu ki kheer and here comes the savoury version of it .Bottle guard on its own is bland in taste but when cooked with proper spices and technique gives a stiff competition to any non veg dish .You can look at the enormous nutritional benefits of bottle guard here .

lets start cooking 

INGREDIENTS

• 1 C / 150 gms    Bottle guard/lauki
• 1 onion 
• 1 tomato 
•  3tbsp oil 
• 1/2 tsp chilly powder
• 1/4 tsp turmeric
• 1/2 tsp dhania /coriander powder
• 1/2 tsp cumin powder /jeera powder
•  1/2 tsp cumin seeds (jeera) (whole)
• 1/2 tbsp ginger garlic paste 
• salt to taste 
•  2 tbsp coriander leaves

PROCEDURE

1. Heat the pressure cooker with oil in it ,add onions and cumin and cook until the onions are pink in colour .
2. Add chopped tomatoes and cook until soft and mushy .
3. Now add the remaining spices and give a nice stir .
4. Throw in the lauki pieces and stir until all the spices and lauki blend well .
5. season it with salt and add water to it until the lauki drowns in it.
6. Pressure Cook on high for 1 whistle and reduce the flame to medium .
7. cook for 2 more whistles and switch of the flame .
8. Allow the pressure to leave on itself .  
9. Mix the curry well and adjust water for a desired consistency  .
10. Add coriander leaves and simmer for 5 mints .
11. Serve hot with rice or your choice of flat breads .

NOTES

1. Always choose tender bottle guard for better taste .
2. Use spice to your discretion .
3. The time and whistles for pressure cooking totally depends on the quality of lauki ,the tender the faster.
4. If you want more gravy add an extra onion and tomato .

linking this to remyas event