Mutton bone bottle gourd curry/Ezhumbu suraikkaikuzhambu

Ingredients:

Mutton bones/Ezhumbu                   -750 g
Bottle gourd /Suraikkai                    -1 medium sized
split yellow pigeon peas/toor dhal    -2 tbsp
onion                                                -1 finely chopped
tomato                                              -1 finely chopped
turmeric                                            -1/4 tsp
cumin powder                                  -2 tsp
chili powder                                     -2 tsp
coriander cumin powder                  -2 tsp
salt                                                   -to taste

To temper :

Oil                                                -2 tsp
fennel seeds                                  -1/2 tsp
curry leaves                                   -few
shallots                                          -5-6 







Preparation time:10 min
Cooking time      :40 min

Method:

• Wash the mutton bones.Peel the bottle gourd/Suraikkai skin and cut into cubes.
• In a pressure cooker add mutton bones,onion,tomato,turmeric,cumin powder,chili powder,toor dhal/Split pigeon peas and adequate water(approx 21/2 cups)and cook 4-6 whistles (or until the bones get cooked)

• Once the pressure goes off add the bottle gourd ,coriander cumin powder and salt.

• Cook for another whistle

• In a pan heat oil and temper with ingredients listed To Temper

• Add the tempered ingredients into the cooker( once the pressure goes off)or another 3 minutes.

                                       

• Mutton bone bottle gourd curry/Ezhumbu suraikkai kuzhambu is ready to serve

Serves 6