I guess this is the last post – not really, there is one more recipe, but then I would like to put that up with a better picture! – that will be taken from my previous blog, Me n my blues, which is literally an ignored piece now. Maybe I will post once in a while, but I intend to be active on this one for the time to come. I hope I am able to keep up my interest and keep posting! Sometimes, when I see other blogs, I get intimidated by their array of recipes, yet I remind myself that they started from humble beginnings and I should focus on humbly beginning mine and work towards taking it forward. I also have to take into account my time constraints – most of the time, I blog during my free time at work! I do the draft at home by stealing time from the kids, otherwise they would be all over my laptop and then do the top portion write up during my lunch break. A perfect stress buster!!!
|Kaddu – Image souce Google|
Without any more, let me go to today’s recipe, which is again my umma’s special. It is a very simple yet flavorful vegetable dish, which goes very well with rice and a spicy curry. There is nothing much complicated in here, just a very simple vegetable and very little ingredients, but this thing tastes awesome. I seriously don’t know what this is called in Malayalam!! I ask my mom and she says, “thinnal pore?” (isn’t it enough that you eat?). So I have to be satisfied with the English name I put for it.
Linking this recipe to event for Mom’s cooking on Pure Vegeterian Bites…
Updated 02/02/2014 with a better picture… 🙂
- One meduim kaddu/ bottle gourd, peeled, deseeded and diced into medium sized pieces
- 3-4 green chilies, slit (to increase for more spice!)
- ¼ tsp turmeric
- 1 cup coconut milk
- Salt to taste
- To temper:
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 2-3 dry chillies
- Curry leaves as required
- Place all the first five ingredients into a pressure cooker. Close the lid and cook it for 1 whistle, Lower the flame and leave it for 10 minutes, then switch off and allow the pressure to go by itself. Open the lid and check for seasoning and presence of more liquid. If the liquid content is high, then switch on the flame again and cook on medium-high flame till most of the liquid evaporates - not necessary to dry it up completely.
- In a small saucepan, heat the oil, splutter the mustard seed, fry the dry chillies and curry leaves for half a minute and dump it into the prepared kaddu. Enjoy with your afternoon meal!!!