Poppy seeds are soaked in water for couple of hours and ground into paste along with coconut. Bottle gourd is chopped up and cooked in the poppy seeds paste till done. Serve bottle gourd in poppy seeds gravy with plain steamed rice, or with roti or chapathi.
Makes: around 4 Servings of Bottle Gourd in Poppy Seeds Gravy.
Bottle Gourd 3 Cups (Chopped)
Poppy Seeds 4 Tbsps
Grated Coconut 8 Tbsps
Green Chiles 2 – 3
Tamarind 1 inch Piece
Turmeric Powder 1/8 tsp
Cilantro Few Sprigs
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash and finely chop the cilantro leaves.
Remove stems, wash and roughly chop green chiles.
Peel, remove ends and chop the bottle gourd into small pieces.
Pressure cook the bottle gourd with few splashes of water for 3 whistles.
Reserve any cooking liquid.
Soak poppy seeds in water for around 4 hours.
Grind the soaked poppy seeds with grated coconut, green chiles, a pinch of cumin seeds and salt into smooth paste adding least amount of water.
Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add cooked bottle gourd, tamarind, turmeric powder and salt if necessary.
Stir for few seconds, add the poppy seeds coconut paste, reserved cooking liquid or quarter cup of water.
Cook covered on low flame for around 5 minutes and remove from heat.
Garnish with cilantro and serve bottle gourd in poppy seeds gravy with plain steamed rice, or with roti or chapathi.
Notes: Make sure bottle gourd is cooked well.
Suggestions: Don’t overcook once the poppy seeds coconut mixture is added to the pan.
Variations: You can also add chopped onion to the talimpu.
Other Names: Bottle Gourd in Poppy Seeds Gravy, Sorakaya Gasagasala Kura.