Bottlegourd Black eyed peas kurma

I was browsing for bottlegourd recipes, and I came across this great kurma that uses yogurt and almonds as the base at Priya’s Easy and Tasty Recipes. I was intrigued by how it would taste, but since it sounded like a delicious and healthy combo, I decided to give it a try. It was a delicious, yet coconut free kurma.

1 medium bottlegourd/lauki, cubed
1 cup black eyed peas, cooked
1 medium onion, chopped
1 medium tomato, diced
4 green chillies, slit
2 Bayleaves, 2 cloves, 1 large cinnamon stick and 2 cardamom pods
1 tsp ginger garlic paste
1/2 tsp garam masala
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chilly powder
2 tbsp cilantro, chopped
1 tbsp oil

To Grind
1 cup Yogurt
1 tbsp Poppy seeds
1 tbsp whole almonds

Heat oil in a pan over medium high heat. Splutter the whole garam masala: the cinnamon, cloves, cardamom and bay leaves. Add the slit green chillies and chopped onion. Saute until the onion is translucent. Add the ginger garlic paste and saute until the raw smell of ginger and garlic is gone. Add the tomatoes, and a pinch of salt. Cook until the mixture is pulpy. Add the cubed bottle gourd and the turmeric powder. Cover and let the bottle gourd pieces cook. When half cooked add the chilli powder, garam masala and salt to taste. Cover and cook for a few more minutes. Add the ground paste and enough water to make a gravy. Let it come to a simmer. Let it simmer for about 10 minutes. Sprinkle the cilantro and serve hot.

Verdict: For a kurma that does not use coconut, this was a rich tasting curry. It was good with rotis and also rice. The yogurt adds a tangy taste whereas the almonds and poppy seeds thicken the gravy nicely. Thanks to Priya for a wonderful recipe.

Sending this to ‘Tried and Tasted Event’ , event by Lakshmi, featuring Priya’s blog.

Pin ItFollow Me on Pinterest


Leave a Reply