Maimoona Yasmeen Recipes – Bottle Gourd curry or Kaddu Ka Dalcha is a very famous dish in Hyderabad. It is mostly served with Hyderabadi Bagara Khana (Rice) and Binis ki Phalli (Beans Curry).
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Ingredients for 8-10 servings:
Bottle Gourd (Diamond shaped pieces) – ½ Kg
Chopped Onions – 2
Mutton (Medium Sized pieces) – 100 Grams
Chopped Tomatoes – 3
Ginger Garlic Paste – 1 Teaspoon
Red Chilli Powder – 2 Teaspoons
Turmeric Powder – ½ Teaspoon
Salt – 1 Teaspoon+ 1 1/2 teaspoons
Cooking Oil – 1 Tablespoon
Pigeon Pea Lentils (Toor Dal) – 1 Cup
Curry Leaves – Handful
Chopped Coriander – ½ Bunch
Whole Green Chillies – 5
Spices (Garam Masala Powder) – 1 Teaspoon
In a pressure cooker, add two small chopped onions, add 100 grams of mutton medium sized pieces, add three medium sized chopped tomatoes, one tablespoon ginger garlic paste, two teaspoon red chilli powder, half teaspoon turmeric powder, one teaspoon of salt, one tablespoon of cooking oil, add one cup of water, mix well and close the lid. Pressure cook till 2-3 whistles.
In a separate pressure cooker, add one cup of washed toor dal or pigeon pea lentils, add two cups of water and pressure cook till 5-6 whistles for approximately 15 minutes on medium flame.
Going back to the mutton mix, take out the lid stir well and let it dry. When it leaves the oil, add diamond shape cut 3/4th of a medium sized bottle gourd.
Add one up of water and pressure cook for 2 whistles.
Stir and add one cup of tamarind water.
Add three cups of water and close the lid.
Let it cook till the raw smell of tamarind vanishes, approximately for 15 minutes.
Coming to the toor dal or pigeon pea lentil that we pressure cooked to make it tender, blend it with a hand blender into a fine paste.
To the bottle gourd and mutton mix, add this toor dal or pigeon pea lentil paste, add handful of curry leaves, add half bunch chopped coriander, 5 whole green chillies, one teaspoon of spices or garam masala powder and close the lid. Simmer for 10 minutes.
Please Note: (Forgot to mention salt in the video). Add 1 1/2 teaspoon salt when you add mashed toor dal to the mutton gravy.
Hyderabadi Kaddu Ka Dalcha is ready. Serve with Hyderabadi Baghara Khana.