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Today we are making Round gourds with tomatoes.
This sabz has a different and good taste.
For making this sabzi, we'll peel, cut gourds and we'll grind tomatoes-green chilly-ginger to make paste.
We have already prepared the paste, so we'll use that.
We have already washed and dried round gourds, now we’ll peel them.
With help of a peeler, peel the gourds.
Likewise peel all gourds.
We are done with peeling all the gourds and now we’ll cut them in chunks.
Discard the peeled skin.
Now make eight pieces of each round gourd and similarly cut all gourds.
We have cut all the gourds and now we’ll cook them.
Preheat a pan.
Pan is heated, now add 1 tbsp oil into it and allow it to heat sufficiently.
We have taken ½ tsp cumin seeds and added ¼ tsp cumin seeds out of it.
Also add half the amount of asafoetida.
We have taken 1 pinch asafoetida and added ½ pinch out of it.
Add small amount of turmeric powder as well.
And now we’ll add gourds.
We have to prepare a separate masala for the gourds.
For now we have used spices in very small amount.
Now add ½ tsp salt into it.
Mix well and add ¼ cup water into it.
Cover and allow it to cook for 5 minutes.
After this, we’ll check the gourds.
5 minutes have passed by, check the sabzi now.
It’s important to stir and check the sabzi at regular intervals.
Gourds have not turn soft.
Stir them nicely.
There is no need to add water as it’s available in correct quantity.
Cover again and cook for another 5 minutes on medium flame.
Check later.
Shift this pan to other flame and prepare the masala on this flame.
Allow the gourds to cook and meanwhile prepare the masala.
Preheat a pan and add 1 or 2 tbsp oil into it as per your preference.
If you prefer eating less oily then add in less quantity.
Oil is sufficiently heated; now add cumin seeds, asafoetida, turmeric powder, 2 tsp coriander powder, 1 tsp fennel powder into it.
Saute the masala for while and keep the flame low.
Now add tomato-green chilly-ginger paste.
Saute the masala until oil starts separating from it.
Keep stirring the masala at regular intervals.
Keep the flame low-medium.
Add ¼ tsp red chilly powder as well.
If you prefer eating spicy then you can increase the quantity of red chilly powder.
We have added ½ tsp salt in gourds and add ½ tsp of it in the masala as well.
You can add salt as per your taste.
Saute the masala and keep stirring.
Masala is ready as oil has started separating from it.
Check the gourds as well.
For this, stir them and press to see if turned soft or not.
Gourds have turned tender and make sure you don’t overcook them.
If gourds get too soft, they may not taste that good.
Keep them bit crunchy.
Gourds are cooked and masala is also ready.
Now we’ll mix them.
Add small amount of water in the masala to get gravy for the gourds.
Add ¼ or ½ cup of water as per your preference in the masala.
Allow it to simmer.
Now mix this masala in the gourds.
Mix well and add some coriander as well.
Cover and cook the sabzi on low flame for 3 to 4 minutes.
3 minutes have passed and sabzi is also ready.
Good aroma is released from the sabzi and it’s ready with a good texture.
Take out the sabzi in a bowl.
Garnish with some green coriander sprigs.
Mouth watering sabzi is ready.
Serve this tantalizing round gourd tomatoes sabzi with chapatti, parantha, naan or rice.
This much quantity of sabzi is sufficient for four family members.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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