Here is a Gardudhi Amso kocholu which is popular in the GSB cuisine. Bottle gourd or Gardudhi as it is known in my mother tongue Konkani is used in a variety of preparations..
Ingredients:
Tender bottle gourd weighing around 250 gms.
Half a coconut grated
10 roasted Byadgi chillies
1 heaped tsp tamarind paste
15 cloves of garlic crushed
1 tbsp coconut oil
Salt.
Method:
Deskin the bottle gourd. Wash and chop into small pieces. Tip the pieces into a vessel . Add a glass of water and required amount of salt. Bring to a boil and cook till done. Grind the grated coconut, tamarind paste and Byadgi chillies to a smooth paste. Tip it into the cooked bottle gourd. Adjust consistency adding enough water as required and bring to a boil. Heat the oil in a pan . Add the garlic and roast to a golden brown. Drop it into the coconut, bottle gourd mixture. Simmer for a couple of minutes to allow the flavours to infuse. Cover and keep aside for about half an hour before serving.
Copyright © 2024 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.