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North indian Dish
Published On: 18 Feb 2014
Heat oil ina kadai and add whole jeera and Asafoetida. Allow them to crackle.
Nowadd the chopped onions, curry leaves and green chillies and fry till the onions turngolden brown.
Addgarlic ginger paste and sauté for 1-2 minutes.
Addchopped tomatoes, coriander powder, jeera powder, turmeric powder, red chilipowder, garam masala and salt.
Coverand cook on a low flame till the oil separates from the masala. (you can addsome water while cooking the masala).
Addthe cubed Bottle Gourd and 2 cups of water. (adjust the quantity of water according tothe consistency of the gravy required).
Garnishwith finely chopped coriander leaves.
Serve withhot chapathis.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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