Bottlegourd Black Eyed Peas Kurma

1 bottlegourd cubed
1 cup black eyed peas
1 onion, chopped
1 tomato, diced
4 green chillies, slit
2 Bayleaves
2 cloves
1 large cinnamon stick
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 coriander leaves, chopped
1 tbsp oil
1 cup Yogurt
1 tbsp Poppy seeds
1 tbsp whole almonds

Directions

Cook black eyed peas in cooker till done.Heat oil in a pan. Splutter 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 simmer for about 10 minutes. Sprinkle the coriander leaves and serve hot.

Copyright © 2008 cookchoice.com.