Bottle gourd (suraikai/ green squash) with yogurt

 

• Cook it for  2 whisle.
• In a pan heat 2 tbsp of oil and temper with  mustard seeds , cumin seeds,curry leaves, crushed green chillies and garlic.
• Add onion and cumin powder and fry until onion is transparent.

• Add the pressure cooked bottle gourd & channa dal to it.

• Cook for another 5 minutes or until the bottlegourd is cooked in a way  that it can be lightly smashed by a spoon.

• Then switch off the stove and add 3 to 4 tbsp of yogurt into the gravy.

• Mix well and serve with  rice or chapathi.
• This is a Best combination to any type of kara kuzhambu.

• 
  Serves         4