GROUNDNUT, always love it, in whatever form it is. From Dry till Burfee. Thinking, the previous line not relevant to the recipe Title ??!!He he... I can read ur mind voice (Mokka! Mokka!!) Now let me tell something relevant to the dish name. Bottle Gourd, am not a big lover also not a big hater. Partially i like it. I use to prepare this in few different forms, most prepared varieties are Kootu and Stir fry. I love stir fry because my step is use to add groundnut, which adds more taste and will tempt me to keep on having this. Guess, u got the reason for my first liner :) Why i am blaberring like this, will staright away go to the procedure.
ALL YOU NEED:
| Diced Bottle Gourd | 1/2 Kg |
| Chopped Onion | 2 Nos. |
| Turmeric Powder | Pinch |
| Sambar Powder | 1/2 spoon |
| Salt | To Taste |
| Oil | 1 spoon |
To Grind
| Roasted Groundnut | 1/4 cup |
| Dry Chilly | 2 or 3 Nos. |
Take a vessel, add diced bottle gourd along with turmeric powder, sambar powder and salt. Cook by adding little amount of water by closing the vessel's lid. Once it got cooked, put off the flame. Drain the excess water. Let it sit for a while. Meantime, Do dry grind of Groundnut (skin removed) and dry chilly to a fine powder. Keep a pan, heat a spoon of oil, add chopped onion, saute it until it becomes translucent. Now add cooked bottle gourd, saute it in onion mixture. Add grounded powder. Adjust with salt as well. Saute well, until the powder well coated with Bottle gourd. Give soft stir for 5 minutes. Put off the flame. Now, its time to serve :)
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♬ Sangeetha♡Nambi ♬
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