Ingredients
Bottlegourd cut in to small pieces - 1 kg
Vanpayar - 200 gm
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - 1 tsp
Salt as needed
Coconut grated - 1/2 - 3/4 cup
For tempering
Coconut oil - 1/4 cup
Shallots chopped - 3 nos
Dry red chillies - 2 nos
Mustard seeds - 1 tsp
Ingredients
Grind grated coconut into smooth paste.
Pressure cook cowpeas for 2-3 whistles. Open the lid. Add bottlegourd, chilli powder, coriander powder, turmeric powder, and salt. Close the lid and cook for 1-2 whistles. Add the ground coconut paste and cook. Once cooked, switch off the stove.
Heat oil in a pan, splutter mustard seeds, add dry red chillies, and shallots. Stir fry. Pour over the curry.
