This really mushy preparation of this healthy vegetable tastes great with phulka’s. I have been experimenting with this vegetable to make it tasty and yet retain its nutrition. Its very interesting to note that, it requires minimum amount of spices and yet its delicious.
Serves: 4 persons
Cooking time: 20 minutes
Preparation Time: 10 minutes
Ingredients
Method
The pressure cooker method as I make it.
Heat oil in the cooker; add cumin seeds, onions, garlic and tomatoes; sauté for a few minutes. Add turmeric powder, chilli powder, curry leaves, salt and doodhi.
Add 3 tablespoons of water and pressure cook for about 3 whistles. Turn off heat.
Once the pressure is released, open the cooker. You will notice that the doodhi has given out a lot more water.
Turn heat on, with the vegetable in the cooker, stir until most water has evaporated. The vegetable will get a mushy texture and the ingredients would have all bound together. At this point turn off heat.
Garnish with coriander leaves and serve hot with warm phulka’s.
Cooking it in a pot.
Heat oil in the sauce pan; add cumin seeds, onions, garlic; sauté until tender. Add tomatoes, turmeric powder, chilli powder, curry leaves, salt and doodhi.
Add 3 tablespoons of water and simmer until the doodhi is soft and tender.
You will notice that the doodhi has gives out more water. Stir until most water has evaporated. The vegetable will get a mushy texture and the ingredients would have all bound together. At this point turn off heat.
Garnish with coriander leaves and serve hot with warm phulka’s.
Note
You can also add peas to this to make it good looking and tasty as well!
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Comments
Trying out your recipe for a sunday meal
My email is: hhppremm