Monday, July 27, 2009

Lauki (Bottlegourd), Breadfruit (Sheema chakka or Kadachakka) Erisseri

I had recently purchased Lauki (Bottlegourd) for the first time. I had seen a lot of blogs posting recipes with this wonder vegetable, so I wanted to try it too. Recently I got a nice piece of Breadfruit from my cousin's place. So I wanted to make something special. Hence this Erissery came up in my mind. Here goes the recipe:


  1. Lauki and Breadfruit cut into cubes - 2 cups
  2. Canned Beans (or pressure cooked beans) any variety, I used Pink Beans - 1 can/1 cup after cooking: reserve 1/4 cup to be used for grinding (as told below)
  3. To grind to a paste:
  • Grated coconut: 1 cup (save some for garnishing at the end)
  • Garlic and Ginger
  • 1/4 cup of canned Beans (any variety can be used, I used Pink Beans)
  • Dry roasted Cumin powder (1tspn), Coriander powder (1tspn), 5-6 Dry red chilli
4. For tampering:

  • 1 tablespoon methi seeds
  • 1 tspn mustard seeds
  • Hing (Asafoetida) : a pinch
5. For the tangy flavor: Make a thick paste (approximately 1/4cup) of tamarind soaked in hot water.
6. Salt to taste and water as needed for gravy

How to make:

In a deep bottom vessel, on high heat, add 1 tablespoon oil. When the oil heats up, lower fire to medium and add all the tampering, then add the vegetables and fry them until they are a bit soft on the outer. then add sufficient water to cook , wait for the water to come to a boil and then close the vessel and let it cook. Add salt when they are almost cooked, that way you don't add more salt. When the vegetables are completely cooked, and there is just the right amount of water for gravy, add the ground paste, remaining canned beans and stir well. Then cook for 2 more minutes. Now add the tamarind pulp and stir again. Check for salt again. Cover cook for another minute and then switch off fire. Sprinkle the remaining grated coconut. Serve hot with Rose Matta rise like I did :) or with any other variety of rice.

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