Maharashtrian Style Dudhi Kajuchi Sonari Amti Recipe - Bottle Gourd And Cashew Nut Sabzi
A rich bottle gourd dry sabzi made with toasted cashew nuts and flavourful sonari masala. It is an easy recipe that you can make for your everyday meals or pack in your Lunch Box.
Maharashtrian Style Dudhi Kajuchi Sonari Amti Recipe (Bottle Gourd and Cashew Nut) is a rich curry made with a combination of soft cooked bottle gourd and crunchy cashew nut in a creamy and rich coconut and gram flour curry.
Maharashtrian cooking techniques are simple and bold with flavours. The masala that we have used in this is called the “Sonari Masala” which is more popularly used in maharashtrian cuisine. The masala has spices like cinnamon, cloves, peppers, cumin and mustard, dry red chili, coriander seeds which are all familiar flavors of the cuisine. If you are looking for authentic marathi recipes you can use The Essential Marathi Cookbook by Kaumudi Marathe.
If you are looking for more Bottle Gourd Recipes, here are some that you can try:
- 1 Bottle gourd (lauki) , cut into small pieces
- 1 Onion , chopped
- 1 inch Cinnamon Stick (Dalchini)
- 1 pinch Asafoetida (hing)
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 2 teaspoons Gram flour (besan)
- 2 tablespoons Coconut milk
- 2 sprig Coriander (Dhania) Leaves Sonari Masala
- 2 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1 tablespoon Coriander (Dhania) Seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Whole Black Peppercorns
- 2 Dry red chilli ,
How to make Maharashtrian Style Dudhi Kajuchi Sonari Amti Recipe - Bottle Gourd And Cashew Nut Sabzi
To begin making the Dudhi Kajuchi Sonari Amti Recipe, heat a small pan with little oil, we will first roast the spices for the sonari masala including cinnamon stick, cloves, coriander seeds, mustard seeds, whole black peppercorns and dry red chilli.
Lightly roast them until you can smell the aroma of the spices, this will take about 3 to 4 minutes.
Cool it down and grind it into a smooth paste by adding little water.
Heat another big pan with oil, add cinnamon stick and pinch of hing, leave it sizzle for 10 seconds.
Add onions and cashew nuts and saute them until it softens. Add the bottle gourd with a pinch of turmeric powder and salt.
Saute them for 5 minutes. Add the ground masala paste and coat the bottle gourd well and cover the pan cook for another 10 minutes.
Cook until the raw smell of the masala goes away. In a separate bowl add gram flour and 4 tablespoon water and mix to form a fine paste.
Slowly add this to the pan and mix until the paste thickens. Add coconut milk immediately and switch off the flame and mix. Check for salt and adjust to your palate.
Garnish it with chopped coriander leaves and serve.
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