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Mixed Vegetables with Teasel gourd
Teasel Gourd Curry
Teasel gourd, also known as hedgehog gourd is a round vegetable with blur like bristly fruit. It is relatively little known, only becoming popular of late.


Teasel gourd : 500 grams
Eggplant : 200 grams
Potatoes : 200 grams
Tomatoes : 200 grams
Drumsticks : 2 nos
Cauliflower : 1 small
Green chillies : 6 nos
Turmeric powder : 1 Tea spoon
Mustard seeds : 1 Table spoon
Red chilly powder : 2 table Spoons
Chopped onions : 1 Cup
Coriander Powder : 1 Tea spoon
Cumin powder : 1 Tea spoon
Ginger-garlic paste : 1 Table
spoon
Refined oil : 200 ml
Salt : As required

 

1. Cut each teasel gourd into two. Cut the eggplants into pieces and place in the water.

2. Peel potatoes and cut into medium size pieces. Cut drumsticks into two inch pieces.

3. Chop the tomatoes into small pieces. Separate the cauliflower in to bunches. Split the green chillies length wise.

4. Put a deep bottomed frying pan on the stove, add oil and heat.

5. Splutter the mustard seeds and add onion pieces. Fry until the onion pieces turn into brown. Add ginger-garlic paste and fry until the raw smell goes.

6. Add the tomato pieces, turmeric powder and red chilly powder and fry till tomatoes are cooked well.

7. Add all the vegetables, coriander powder and cumin powder. Mix well and fry for awhile.

8. Add the green chillies, put a lid on the pan and allow the contents to simmer on medium flame until the vegetables become soft.

9. Add water and sufficient salt and cook till the dish is well done.

Serve hot with rice or wheat pan cakes.

Preparation Time: 49 minutes Serves: 6 people
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

India
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