Suraikai Masiyal/Kadaisal

Bottle gourd is rich in fibre and low in calories which is easy to digest, contains 96% of water content.  This is a nature’s give for feeding mothers to increase the production of breast milk. Also the water content will help the nursing mothers to stay dehydrated. This is out of my experience, bottle gourd helped me a lot, and you will feel the improvement within a day.

Preparation time: 10mins

Cook time: 10mins

Total time: 20mins

Serves: 2

Cuisine: Indian

Type: Gravy

Author:  Nivi Marshal

Ingredients:

Suraikai/Bottle gourd – 1 small size

Onion- 1 Chopped

Tomato- 1 Chopped

Tamarind- 1 Gooseberry size

Turmeric powder- ¼ tsp

Pepper Powder- ¼ tsp

Green Chilli- 1

Red Chilli- 1

Hing/Asafoetida- a pinch

Salt- As required

Water- ½ cup

To Temper:

Mustard- ¼ tsp

Cumin/Jeera- ¼ tsp

Curry leaves- 1 sprig

Oil- 2tbsp

Suraikai_Masiyal

How to Prepare Suraikkai Kadisal:

Soak the tamarind in water for 10mins.

Rinse and peel the skin of the bottle gourd. Deseed and dice them into small piece.

In a pressure cooked add dice bottle gourd, chopped onion, chopped tomato, asafoetida, green chilli, red chilli, pepper powder, turmeric powder and salt.

Squeeze the tamarind and strain the water into the pressure cooker.

Close the lid put on the weight and whistles them to cook till soft.

Once the pressure releases open the lid and mash the vegetable using smasher or blender.

Temper mustard, jeera, curry leaves in oil and add them to the kadaiyal.

Serve hot with white rice and ghee. Also goes good with dosa.