This is a traditional Bengali homemade style Bottle gourd curry cooked with prawns and some mustard paste. This combo is an absolute delicacy. Any Bengali will vouch for it. Bori or dried lentil dumplings can be substituted for prawns for a veg. version.
This recipe has minimum of spices and can be dished out in a jiffy. It especially goes very well with hot steamed rice. But one can always try it with chapati too. So check out the step by step pictorial recipe to prepare this simple fare.
- 1 medium size bottle gourd, chopped
- 8-10 large prawns
- 2 tbsp. mustard oil
- 1 tsp. nigella seeds (kalonji)
- 2 green chilies, slit
- salt to taste
- 1/2 tsp. turmeric powder
- 2 tbsp. mustard paste / kasundi
- 1-2 tsp. raw mustard oil
- 2-3 tbsp. coriander leaves, chopped
Marinate the prawns with a pinch of salt and turmeric powder for 5 minutes. Heat oil in a pan and temper with nigella seeds.
Sauté for a few seconds and then add the marinated prawns. Stir fry till they change colour.
Now add the chopped bottle gourd, salt, turmeric powder and green chilies. Cover and cook on a low flame till done. If required, sprinkle some water at intervals.
When the bottle gourd is cooked and is soft, add the mustard paste, mustard oil and coriander leaves. Mix everything well and simmer for a minute.
Let it remain covered for 2-3 minutes and then serve with hot steamed rice or chapatis.
Heat oil & temper with nigella seeds. Sauté few seconds & then add
marinated prawns. Stir fry till they change colour.
Add chopped bottle gourd, salt, turmeric powder & green chilies. Cover
& cook on low flame till done. If needed, sprinkle some water at intervals.
When bottle gourd is cooked & is soft, add mustard paste,
mustard oil and
coriander leaves. Mix well & simmer for a minute.
Let it remain covered for 2-3 minutes.
Serve with hot steamed rice or chapatis.
This is a delicious Bengali style Mutton curry cooked in a mustard-yoghurt based gravy. I used store bought Kasundi (Bengali mustard sauce), but in the absence of it, you may use homemade mustard paste. I also added potatoes as Bengalis just cannot think of preparing mutton without it. They compliment each other very well.
It is cooked in mustard oil for an authentic flavour, but you can always use any other oil if the pungency of it does not suit your taste. Enjoy it with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare it.
- 500 gms. Mutton on bones, cubed
- 1-2 potatoes, cut into half or four pieces
- 1/2 cup yoghurt
- 1 tbsp. ginger garlic paste
- 1/2 tsp. turmeric powder
- 2 tbsp. mustard oil
- 2 onions, chopped
- 2-3 green chilies, slit
- salt to taste
- 2-3 tbsp. kasundi (store bought mustard paste)
- 2-3 tbsp. coriander leaves, chopped
- few onion rings and green chilies to garnish
Marinate the mutton with yoghurt, ginger-garlic paste and turmeric powder for a minimum of 2-3 hours, preferably overnight.
Pressure cook for 20-25 minutes on low flame after the first whistle. Heat oil in a pan and fry the potatoes till light brown. Drain and pressure cook or boil it separately.
In the same oil, sauté the onion till light brown. Add the marinated mutton, salt and green chilies.
Cook, covered till the oil separates. Add the kasundi paste, boiled potatoes and coriander leaves. Mix well and cook for a minute.
Garnish with onion rings and serve with either rice or chapatti / naan.
Marinate mutton with yogurt, ginger-garlic paste & turmeric powder for
2-3 hours. Pressure cook for 20-25 min. on low flame after the first whistle.
Heat oil & sauté potatoes till light brown. Boil it separately & keep aside.
In the same oil, sauté onion till light brown.
Add cooked mutton, salt & green chilies. Simmer, covered till the oil
separates. Stir at intervals.
Add kasundi paste, followed by.....
boiled potatoes & coriander leaves. Mix well & cook for a minute.
Serve, garnished with onion rings & green chilies.
