Now here is my last recipe for this week BM which is under the theme of cooking with greens . And mu last recipe is a gravy. Generally in Andhra Pradesh we make dal with greens like Palak dal, Amaranth leaves dal and Gongura leaves dal. Also gravies like totakura pulusu or mixed greens pulusu or Akukura vepudu (greens stir fry). Almost 3 days in a week we make some dish with green leafy vegetables. This recipe sorakaya- gongura pulusu kura is an old recipe ,but I can not say it is a traditional recipe.
Now add chopped onion and fry till onion turns soft then add bottle gourd pices, remaining salt, red chilli powder, mix well cover and cook in a very low heat till the bottle gourd pieces become soft.
The combination of this both vegetables goes very well together. When you get bored with normal dal or stir fries this will be a good choice. Instead of gongura you can use palak or amaranth leaves with a few tomatoes but this combination do not give the taste like gongura . But when you are making with gongura no need of adding tomato, because sourness of gogngura leaves is more then enough to make this curry delicious. This curry is a good combination with rice and goes well with roties too. So lets check the recipe.
Sorakaya ---- ½ inch cubes 1 and half cup
Onoin --- 1 big finely chopped
Green chillies --- 3 cut in to 2 pieces
Oil ---- 1 tab sp
Mustard seeds --- ½ tea sp
Chana dal --- 1 tea sp
Dry red chillies --- 3 broken
Cumin seeds --- ½ tea sp
Curry leaves --- 10
Garlic cloves --- 4 crushed
Red chilli powder --- 1 tea sp
Turmeric powder --- ¼ tea sp
Salt ----- 1 tea sp or accor ding to your taste
- Mash cooked gongura leaves with a potato masher or dal masher (papugutti) or you can grind this in a blender in to a smooth paste and set a side.
- Hear oil in an other pan add mustard seeds let them popup then add chana dal, dry red chillies, cumin seeds, crushed garlic, curry leaves fry for a while.
Now add gongura paste to bottle gourd pieces mix well and cook for 5 more minutes.
This curry should looks like this not too watery .
Serve hot with rice or roti.
This is my third recipe with the theme of Cooking with greens for blogging marathon 19 th edition at Vallis spice your life lets check blogging marathon page