Ingredients with Measurements:
- 2 cups of spine gourd, peeled and cut into small pieces
- 2 cups of tomatoes, chopped
- 1 onion, chopped
- 1 tablespoon of ginger, minced
- 1 tablespoon of garlic, minced
- 2 green chilies, chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- Salt to taste
- 2 tablespoons of oil
- 1/2 cup of water
- Fresh coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onions and sauté until they turn translucent.
3. Add minced ginger and garlic, and chopped green chilies. Sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. Add chopped spine gourd and mix well.
7. Add 1/2 cup of water and cover the pan with a lid. Cook for 10-15 minutes or until the spine gourd is cooked through.
8. Garnish with fresh coriander leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- Serves 4
Nutritional information:
- Calories: 90 kcal
- Fat: 6 g
- Carbohydrates: 8 g
- Protein: 2 g
- Fiber: 2 g
Substitutions for ingredients:
- Spine gourd can be substituted with zucchini or yellow squash.
- Green chilies can be substituted with red chili flakes.
Variations:
- Add 1/2 cup of coconut milk for a creamy texture.
- Add 1/2 cup of peas for a pop of color and flavor.
Tips and tricks:
- Use fresh and ripe tomatoes for the best flavor.
- Cut the spine gourd into small pieces for even cooking.
- Adjust the amount of green chilies and red chili powder 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 pan on low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
- Garnish with fresh coriander leaves.
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Cucumber raita or a simple salad.
Troubleshooting advice:
- If the curry is too spicy, add a dollop of yogurt or cream to balance the heat.
Food safety advice:
- Make sure to wash the spine gourd and tomatoes thoroughly before using them.
Food history:
- Spine gourd is a popular vegetable in Indian cuisine and is used in a variety of dishes.
Flavor profiles:
- The curry has a tangy and spicy flavor with a hint of sweetness from the tomatoes.
Serving suggestions:
- Serve the curry hot with rice or naan bread.
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Region: Indian