BM #63 Day 4 -
The fourth letter 'D' had me scrambling on the D day, so to say. I was all set to post the originally planned, cooked and clicked recipe only to realize that I had used the English name for the vegetable and wanted to stick to the rules as much as possible. The rule being that the name of the dish needs to be in the native tongue, in my case, Marathi.
So, my sweet friend came to the rescue yet again. She came up with couple more recipe names starting with D and this recipe seemed a quick and delicious one and would double up for tonight's dinner as well :).
Recipe Source Shalaka
Bottle Gourd / Doodhi / Sorakaya peeled and chopped 1 cup
Potato, peeled and cubed 3/4 cup
Onion, chopped 1/2 cup
Tomato, chopped 1/2 cup
Salt, Red Chili Powder and turmeric as needed
Dhania Powder 1 tsp
Cumin Powder 1/2 tsp
Coconut, fresh or frozen 2 Tbsp
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Cumin seeds 1/2 tsp, Curry leaves)
Method Of Preparation -
In a heated pan, add oil. After the oil is sufficiently heated, add mustard seeds and cumin seeds. After they crackle, add curry leaves.
Saute the onions until they turn translucent. Add the chopped tomatoes and coconut and let the tomatoes turn mushy.
Add turmeric, chili powder, cumin and dhania powder.
Mix well. Add water and the chopped doodhi and chopped potato. Sprinkle salt as needed.
Cover and let the vegetables cook (approximately 8-10 minutes).
Remove from heat and serve with Roti or Rice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Preparation Time 25 min