Bottle Gourd 1/3 of small one
Oil Cake 2 inch piece
Red Chile Powder 1 tsp
Garlic 5 pods
Salt to taste
Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Broken red chillies 3
Curry Leaves 4
Oil 1 tbsp
Method of preparation:
Dry the oil cake under the sun or put in the low heat oven for 10 minutes.
Mash with a pestle and grind the oil cake into fine powder.
Peel and chop bottle gourd into small pieces (abt. 2 cups)
Peel and mash the garlic pods.
Boil few cups of water in a saucepan.
Add chopped bottle gourd, salt and cook for app. 5 minutes or until the bottle gourd turns soft.
Remove from heat and strain the cooked bottle gourd.
Heat oil in pan on medium high, add all talimpu ingredients in order.
When mustard seeds start to jump, add cooked bottle gourd, ground oil cake, red chile powder and salt.
Cook covered for a minute and stir fry to evaporate any excess water.
Serve hot with steamed rice and ghee.
Notes: Don’t overcook bottle gourd pieces else they turn mushy.