Bottle Gourd Curry with Moong Dal & Yogurt

Recipe for Bottle Gourd Curry with Moong Dal & YogurtServes 4.Ingredients:approx. 500 g. bottle gourd/Doodhi/Lauki (3 packed cups, when diced)1 tbsp Moong Dal, washed and soaked in about ¼ cup water for ½ hour4-5 tbsp yogurt, beaten smooth3-4 green chillissalt to taste
1 tbsp oil½ tsp mustard seeds1/8 tsp turmeric powdera pinch asafoetida powder
chopped coriander leaves for garnishing


Method:
1. Wash and peel the bottle gourd. (You need not throw away the peels. This chutney can be made using them.)2. Dice the peeled bottle gourd. Cut the green chillis in ½ inch long pieces.3. Heat the oil in a pan, and add mustard seeds once it is hot. Once they splutter, add the asafoetida powder.4. Add the Moong Dal along with the water and quickly cover the pan with a lid. The water tends to jump high at this point, and may burn your fingers.5. After about two minutes, open the lid, and add turmeric powder and bottle gourd dices to the pan. Stir and add ½ cup of water.6. Cover and cook the bottle gourd on medium-high heat for about ten minutes.7. Once the bottle gourd is cooked, add salt, yogurt and green chilli pieces.8. Cook uncovered for 2-3 minutes, while stirring often, so that the yogurt does not separate too much.

Actually posted by Murali. Rashmi is too lazy to do anything.

Spicy Spinach Curry

Ingredients:

1 lb [453g] cut spinach 2-3 tablespoons oil 4 dry red chillies 1/4 tablespoon jeera 1/4 tablespoon mustard seeds a pinch of asfoetida salt to taste a pinch of turmeric powder a little butter a small piece of ginger 2-3 cloves of garlic

Method:

Cut ginger and garlic into small pieces and make ginger-garlic paste. Take a bowl and boil water in it.Add the cut spinach and leave it to cook for a few minutes,till spinach becomes tender.Otherwise in a microwave safe bowl ,spinach in water can be allowed to cook in the microwave for 2 minutes. Drain the water and collect the cooked spinach in a bowl. Step 2 and 3 can be eliminated if cut leaf spinach is bought from frozen foods section of the grocery store. Add 2-3 tablespoons of oil to a pan on the stovetop.Set the heat to medium. To this oil add the ginger-garlic paste,then asfoetida,then jeera and mustard seeds.Add pieces of the 4 dry red chillies and turmeric powder to these. Leave the contents for about a minute or till the mustard seeds begin to crackle. Then add the spinach to the contents in the pan.Mix the contents thoroughly and cover the pan with a lid for about 2-3 minutes,till the spinach absorbs the flavors and becomes tender. Remove the lid,stir the contents and add salt as per taste.The spicy spinach curry is ready to serve.Serves 2-3 people.

Capsicum Bendi curry

Ingredients:

2 capsicums  10-12 lady's fingers (okra) 3-4 green chillies finely chopped 1 tbsp. coconut scraped 1 tsp. gram flour 1 tsp. lemon juice 1/2 tsp. sugar salt to taste 1 tbsp. oil 1/4 tsp. cumin & mustard seeds mixed 2-3 pinches asafoetida 1/8 tsp. turmeric powder

Method:

Wash and wipe okra. Cut into 1/2" slices. Wash and wipe capsicums. Chop into quarters and halve them. Remove seedheads and stalks. Do not remove all seeds. Heat oil in a heavy pan. Add okra slices and fry till bright and tender. Drain and keep aside. Add seeds and allow to splutter. Add asafoetida, capsicum, chillies and turmeric. Stir fry till capsicum is tender (3-4 minutes). Add gram flour, salt and stir till well coated. Add fried okra, salt, lemon juice and sugar. Stir for 2-3 minutes. Garnish with grated coconut. Serve hot with bread, paratha or chapati. Making time: 15 minutes Makes: 2 servings Shelflife: Best fresh