Monday, 29 October 2012

Rai ki doodhi (Bottle gourd cooked in rai paste)

Everthought of using rai (mostly used for temper) as an gravy base? Yes, this traditional oriyan dish was first introduced to me by my neighbour.  This has slightly punjent odoured, creamy and spicy base which is really worth a try!!

Ingredients required

  • Two cups of chopped and deseeded bottle gourd
  • 6-7 garlic pods
  • 2-3 dry red chilli
  • 4 tsp of rai
  • 3 tsp of oil
  • Halt tsp rai (to temper)
  • Half tsp jeera
  • A bunch of curry leaves
  • 2-3 tsp of chopped onions
  • Pinch of haldi
  • Salt to taste


Atfirst, make  an paste of rai, garlic and red chilli 

Then combine this paste with bottle gourd with haldi and salt.  Pressure cook for one whistle.

 Add temper of oil with rai, jeera, curry leaves and onion.  Serve with chapathi

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