This recipe is a South Indian preparation of the bottle gourd made with the tanginess of tamarind and homemade spices which is easy and yummy in flavour.
- Cut bottle gourd into round 1 inch shapes and make small holes to it.
- Heat oil in a pan and add bottle gourd and cook it until become soft.
- For pulusu take another pan and dry roast the coriander seeds, cumin seeds and transfer into a blender along with garlic and make a fine paste.
- Now turn the bottle gourd to other side and cook it with a lid on it.
- In the same pan add oil, onion, salt and saute it until become golden colour, later add green chillies and saute it for 1 minute.
- Later add turmeric powder, red chilli powder, tamarind juice and boil it for 2 minutes.
- Then check the bottle gourd and turn it into other side and cook it for 2 minutes then switch off the flame.
- Now transfer the bottle gourd pieces in tamarind juice and add water, salt, jaggery, above dry roast coriander seeds paste and mix it and cook it for another 2 minutes with a lid on it.
- Finally add coriander leaves then switch off the flames.
Tasty poked bottle gourd in tangy gravy is ready to serve with hot rice or roti.