Coccinia Grandis Curry

Coccinia Grandis Curry

                                                 

Ingredients:

Coccinia Grandis  - 150 – 200 grams

Shallots – 8

Whole dry red chillies – 8

Cumin seeds – ½ teaspoon

Fenugreek seeds – ½ teaspoon

Vineager – 1 table spoon

Water – 2 cups

Salt to taste

Oil – 1 – 2 table spoon

For Seasoning:

Oil – 1 tablespoon

Mustard seeds – ¼ teaspoon

Curry leaves – 1 sprig

Preparation:

                                                   

Cut each coccinia grandis into four pieces lengthwise. Shallow fry the pieces. Sprinkle salt. Don’t brown. Keep aside, let it cool.

Grind shallots, red chillies, cumin seeds, fenugreek seeds and vineager into a smooth paste.

Heat a pan. Add mustard seeds, oil and curry leaves. When the mustard splutters, add the ground paste and sauté. Stir continuously in low - medium flame.  When the paste starts to brown, add 2 cups of water and bring to a boil. Add salt to taste.

Add the shallow fried Coccinia grandis into the gravy. Cook on a low flame until gravy thickens. 

Serve hot with rice.