Stews made with curd are a part of the Indian recipe reportoire. Essentially yoghurt is thinned with water. It is cooked either plain or with vegetables or dumplings and spices added to it. Kadhi, avial, majjiga pulusu, all the recipes utilise the same basic recipe with slight modifications to yield different tastes. The dish is a good way of finishing left over or sour curd.
To make this dish you need:
Bottle gourd : skinned and chopped – 1 cup
Onions : 1 medium sized chopped
Tomatoes : 1 medium sized chopped (optional)
Coriander leaves: few chopped
For the yoghurt sauce:
Curd: 1 cup
Water: 1/3 cup or as per choice
Salt: according to taste
Chilli powder: according to taste
Coriander powder : 1/2 tsp
Besan/chickpea flour: 1 tsp
Ginger garlic paste: little (optional)
For the tempering:
Bengal gram dal/senaga pappu/chana dal : 1/2tsp
Urad dal/minappa pappu :1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds/jeera : 1 tsp
Dry red chillies : 4 to 5
Hing/asafotida: a pinch
Turmeric powder : a pinch
Green chillies: 2 or 3 chopped as per taste
Curry leaves : few
Boil the bottle gourd pieces along with some salt and set aside. Dont overboil. The pieces should still retain some bite.
Mix all the ingredients for the yoghurt sauce in a bowl and beat well to remove any lumps. Set aside.
Heat oil in a pan for the tempering. Add tempering ingredients in the given order. Once the tempering is well fried, add the onions and fry till translucent.
Add the boiled bottle gourd pieces and allow them to slightly fry and warm through. At the stage add the tomatoes and stir well. You can add a little salt for seasoning.
Turn down the heat to the minimum possible setting on the stove and slowly add the curd while stirring constantly. High temperature will break the curd so be careful while doing this step.
Allow all the ingredients to mix well with each other. Allow to come to a boil on the low heat. Check seasoning.
Add coriander leaves before removing from stove.
Serve with rice and papad.