Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 2 cups grated bottle gourd (dhondas)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat oil in a pressure cooker or pot.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and green chilies. Saute until onions turn translucent.
4. Add ginger-garlic paste and saute for a minute.
5. Add chopped tomatoes and cook until they turn soft.
6. Add grated bottle gourd and mix well.
7. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
8. Add chicken pieces and mix well.
9. Add enough water to cover the chicken and vegetables.
10. Close the lid and pressure cook for 3-4 whistles or cook covered on low heat for 20-25 minutes until chicken is cooked through.
11. Once the pressure is released, open the lid and add garam masala powder. Mix well.
12. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes (pressure cooking time: 10 minutes)
Temperature:
Cook on low heat.
Serving size:
Serves 4.
Nutritional information:
Calories: 200
Fat: 10g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Substitutions for ingredients:
- You can use any other type of squash instead of bottle gourd.
- You can use bone-in chicken instead of boneless chicken.
Variations:
- You can add potatoes or carrots to the curry.
- You can make it vegetarian by omitting the chicken and adding more vegetables.
Tips and tricks:
- Grate the bottle gourd finely to ensure it cooks well.
- Use fresh spices for the best flavor.
- Adjust the spice level according to your taste.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl or on a plate with rice or bread.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with rice, naan bread, or roti.
Suggested side dishes:
Serve with a side of raita or cucumber salad.
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, cook it uncovered on high heat until it thickens.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Dhondas is a traditional Indian vegetable that is commonly used in curries.
Flavor profiles:
This curry is spicy, savory, and slightly sweet from the bottle gourd.
Serving suggestions:
Serve the curry hot with rice or bread.
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Region: Indian