Name: Chuvannaya Thenga Poti curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 Tea Spoon of Black gram dal; 250 Grams of Elongate bottle gourd; 100 Grams of Tomato ripe local; 5 Grams of Chillies green - all varieties; 5 Grams of Curry leaves; 0.5 Tea Spoon of Turmeric powder; 2 Table Spoon of Coconut kernel fresh; 0.5 Tea Spoon of Mustard seeds; 1 Table Spoon of Rice bran oil; 0.5 Tea Spoon of Salt; 1 Table Spoon of Ginger garlic paste; 5 Grams of Red chilli powder

Instructions

Chopping

Chop the bottle gourd into small pieces. Peel the tomato and chop them into small cubes. Grind the coconut powder into a fine paste using little water.

Seasoning

Heat the oil in a nonstick pan, add the mustard seeds, urad dal (black gram dal), turmeric, curry leaves, green chilies, and ginger-garlic paste. Saute them until the seeds start spluttering. Now add the coconut paste and saute it.

Cooking

To the pan add bottle gourd along with tomato pieces, and cook them for 20 minutes while stirring occasionally. Now add salt, red chili powder, and cook them for 5 more minutes.

Serve

Once the curry is done, serve it in a small cup with rice or roti.

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Nutrient	Chuvannaya Thenga Poti curry	Bottle gourd sesame powder curry	Bottle gourd tomato onion curry	Chuvannaya Ellu Poti curry
Calories	84.3 kcal	105.5 kcal	57.4 kcal	105.5 kcal
Carbs	4.1 g	5.8 g	5.1 g	5.8 g
Protein	1.6 g	2.8 g	1.5 g	2.8 g
Fat	6.8 g	7.9 g	3.5 g	7.9 g
Fiber	3.4 g	4.5 g	2.8 g	4.5 g
Sugar	1 g	0.5 g	1.7 g	0.5 g
Sodium	229.3 mg	250.8 mg	198.3 mg	250.8 mg
Cholesterol	0 mg	0 mg	0 mg	0 mg

Clearcals

Clearcals

Chuvannaya Thenga Poti curry recipe

Chuvannaya Thenga Poti curry

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