Bottle Gourd Or Zucchini In Yogurt Recipes

Steps:

• 1. Heat oil and crackle jeera. I use coconut oil as it gives a very distinctive taste and aroma to the whole dish.
• 2. Then add the curry leaves and slit green chillies and fry them for couple of seconds.
• 3. Add the cut bottle gourd. Add salt and turmeric to it and give it a good mix.
• 4. Now pour the milk and little bit of water to adjust the consistency of the gravy and boil the bottle gourd in it until it gets cooked.
• 5. Mix it occasionally while the vegetable is getting cooked and the milk gravy thickens.
• Serve it with rice and add a dash of more coconut oil on top of the gravy for that extra richness.

Steps:

• Wash and gently scrape the karelas so that the ridges diasappear and some skin remains on the vegetable.
• Cut into roundels or semi circles- if the seeds are ripe, discard, or else retain the seeds.
• Sprinkle turmeric powder and salt over the karelas and mix well.
• Keep aside for half an hour for the bitter juices to run out.
• After half hour, squeeze the karelas of any liquid that might remain in them and discard all the liquid.
• Heat oil in a wok or frypan.
• Add whole saunf, give it a few twirls and immediately throw in the squeezed karelas.
• Stir for 2 minutess.
• Add yogurt and cook till the yogurt comes to a rolling boil.
• Cover, lower heat and cook till the karelas are tender.
• Uncover, add ground fennel and chaat masaala.
• Cook, without covering, till all the liquid has dried.
• Check to see if you require more salt.

Steps:

• Place the zucchini in a colander, sprinkle with salt and leave in the sink or over a plate for approx 20 minutes Dry the zucchini slices on kitchen paper then toss and coat with flour on all sides.
• Heat the oil in a large frying pan until very hot then add the zucchini slices and fry on both sides until golden brown.
• Drain on kitchen paper.
• Place the garlic, dill, hot sauce if using, yogurt in a mixing bowl and mix well.
• Place the yoghurt in a wide shallow serving dish and top with the drained zucchini.
• Gently mix.
• Taste or you want to add more salt.
• Chill in the refrigerator for at least 2 hours before serving.