How to make Simple Bottlegourd ,Anapakaya Masala Gravy Curry Recipe
6 cups bottle gourd, cut into small cubes
1 red chilli, broken into a few pieces
2 tsp urad dal (split black gram)
1 tsp mustard seeds
4 tsp vegetable oil
5-6 curry leaves
1 tbsp rice flour
Salt to taste
For Masala
4 tsp urad dal (split black gram)
1 1/2 tsp mustard seeds
Asafoetida (hing) powder, a pinch
Cooking Directions
Heat 1 tsp oil in a small pan and fry the asafoetida, urad dal, and mustard seeds until golden and remove. Fry the red chillies until golden and remove. Place the ingredients in a small coffee or spice grinder, and grind into a slightly coarse powder and set aside.
Heat the remaining oil in a large skillet. Add the urad dal and mustard seeds and fry until the dal is golden and mustard starts to pop. Add the red chilli and fry for a second. Add the curry leaves and fry for a second. Add the bottlegourd and salt and stir-fry for a minute.
Add 2 cups of water and cover and cook on low heat until the bottlegourd is tender.
Add 3 tsp of the masala powder and cook the spicy bottlegourd gravy for 2 minutes.
Add the rice flour and cook for 2 more minutes until the raw flavor of the flour is gone and the gravy has thickened. Adjust the consistency of the gravy by adding more or less water.
Serve the spicy bottle gourd gravy with plain rice or roti.
Here is another delicious Gravy curry at Drum stick masala Gravy Curry
