Bottle Gourd Curry

Contributor: kavitha
doodhi and bottle guard :1/2
Coconut : 2 Table spoon
Jeera ( Cummin Seeds ) : 1/4 Tea spoon
Green chilly : 2 to 3
Salt : to taste
Water : 1 Cup
Mustard Seeds : 1/4 Tea spoon
Urd Daal 1/4 Tea spoon
Ingh : a pinch
Curry leaves : 5 to 6
Turmeric Powder : a pinch
Oil : 1 Tea spoon

Method :
Wash and cut doodhi according to your wish. Boil it with 1/2 cup of water for 5 minutes and keep it aside.
Grind jeera , coconut and green chillies with little water nicely.
Keep a pan on the fire and heat . Put oil , mustard seeds and urd daal . Let it sprut . Now add curry leaves and ingh . Add boiled Sorekai to the sprutted mustard. Add salt and turmeric powder , let it boil for a minute. Now add the ground coconut mixture and mix thoroughly.
Boil for 2 to 3 minutes and remove from the pan . Add cut coriander leaves and serve with hot rice or chapatis .
Note : Do not over cook the vegetable and the curry should not be watery also. Cook on medium heat. Adding 1 spoon of ghee will give better taste. Can add red chillies instead of green chillies. Use more chillies if you like it hot.

, you can also make doodhi ka halwa by grating it, and using the skin u can make chutney