Ingredients with Measurements:
- 500g burahol (snake gourd)
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tsp ginger paste
- 2 green chilies, chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala powder
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Wash the burahol and cut it into small pieces. Remove the seeds if they are too big.
2. Heat oil in a pan and add sliced onions. Fry until they turn translucent.
3. Add minced garlic, ginger paste, and chopped green chilies. Fry for a minute.
4. Add cumin powder, coriander powder, turmeric powder, and red chili powder. Fry for a minute.
5. Add the burahol pieces and mix well. Add salt to taste.
6. Cover the pan and let it cook on low heat for 10-15 minutes or until the burahol is tender.
7. Add garam masala powder and mix well.
8. Garnish with fresh coriander leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 100
- Fat: 6g
- Carbohydrates: 10g
- Protein: 2g
Substitutions for ingredients:
- Burahol can be substituted with any other gourd vegetable like bottle gourd or ridge gourd.
- Green chilies can be substituted with red chili flakes.
Variations:
- Add boiled potatoes to make it aloo-burahol bhuna.
- Add boiled eggs to make it anda-burahol bhuna.
Tips and tricks:
- Make sure to remove the seeds from the burahol if they are too big.
- Do not overcook the burahol as it will become mushy.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan on low heat until warm.
Presentation ideas:
- Serve in a bowl with fresh coriander leaves on top.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with rice or roti.
Suggested side dishes:
- Raita
- Salad
Troubleshooting advice:
- If the burahol is too hard, add a little water and cook for a few more minutes.
Food safety advice:
- Wash the burahol thoroughly before cooking.
Food history:
- Burahol is a popular vegetable in South Asian cuisine.
Flavor profiles:
- Spicy and savory
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Bangladeshi