1 BIG OR TWO SMALL BOTTLE GOURDS, cut into big pcs
300 GRAMS CHICKEN PCS
3 LARGE ONIONS SLICED FINE
1 BIG PC CINNAMON
5 GREEN CARDAMOMS
3 RED CHILLIES
2 BAY LEAVES
2 TEASPOONS CUMIN SEEDS
2 TEASPOONS GINGER GARLIC PASTE
2 TOMATOES CHOPPED FINE
1/2 TEASPOON CHILLI POWDER
1/4 TEASPOON POWDERED NUTMEG & CARDAMOM
A LITTLE OIL
In a pressure cooker put in a little oil ; add the bay leaves, cinnamon, cloves, whole red chillies and the cardamoms roughly crushed. After a minute add the onions reserving about half an onion for adding later. When the onions are lightly golden add the ginger garlic paste and cook it for 2 minutes. Next add the chicken pcs and salt. cook the chicken for about five minutes and add the bottle gourd pcs. Now add the cumin seeds, the red chilli powder the onion and tomatoes and cook for about 15 minutes.
Lastly add the nutmeg cardamom powder and cover and cook for 15 minutes on a low flame. Leave the cooker closed for another 10 minutes and open.
Separate the chicken pieces and mash the cooked vegetable.
add the chicken pieces back and serve either with chappati or rice.
THIS METHOD OF COOKING BOTTLE GOURD REALLY DOES GIVE IT A GREAT TASTE.
SUBSTITUTING MUTTON FOR THE CHICKEN IS ALSO A NICE VARIATION.
THE HIGH WATER CONTENT IN BOTTLE GOURD MAKES IT A COOLING AND HEALTHY VEGETABLE.