Maharashtrian Style Dudhi Kajuchi Sonari Amti Recipe - Bottle Gourd and Cashew Nut Sabzi
The Maharashtrian Style Dudhi Kajuchi Sonari Amti Recipe, featuring bottle gourd and cashew nuts, is a luxurious curry. It combines tenderly cooked bottle gourd and crispy cashew nuts in a creamy and opulent coconut and gram flour curry.
Ingredients
- 1 Bottle gourd (lauki), cut into small pieces
- 1 Onion, chopped
- 1 inch Cinnamon Stick (Dalchini)
- 1 pinch Asafoetida (hing)
- 1 teaspoon Turmeric powder (Haldi)
- Salt, to taste
- 2 teaspoons Gram flour (besan)
- 2 tablespoons Coconut milk
- 2 sprig Coriander (Dhania) Leaves
Sonari Masala
- 2-inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1 tablespoon Coriander (Dhania) Seeds
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Whole Black Peppercorns
- 2 Dry Red Chilli,
Instructions
- To begin making the Dudhi Kajuchi Sonari Amti Recipe, heat a small pan with little oil, we will first roast the spices for the sonari masala including cinnamon stick, cloves, coriander seeds, mustard seeds, whole black peppercorns and dry red chilli.
- Lightly roast them until you can smell the aroma of the spices, this will take about 3 to 4 minutes.
- Cool it down and grind it into a smooth paste by adding little water.
- Heat another big pan with oil, add cinnamon stick and pinch of hing, leave it sizzle for 10 seconds.
- Add onions and cashew nuts and saute them until it softens. Add the bottle gourd with a pinch of turmeric powder and salt.
- Saute them for 5 minutes. Add the ground masala paste and coat the bottle gourd well and cover the pan cook for another 10 minutes.
- Cook until the raw smell of the masala goes away. In a separate bowl add gram flour and 4 tablespoon water and mix to form a fine paste.
- Slowly add this to the pan and mix until the paste thickens. Add coconut milk immediately and switch off the flame and mix. Check for salt and adjust to your palate.
- Garnish it with chopped coriander leaves and serve.
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