Keeping the nutritional quality and green color, a tempered was prepared from Spine gourd as follows.
Hi my fellow Vegan lovers,
Greetings from Sri Lanka. Today and tomorrow can be called two very special days for Sinhala and Tamil Sri Lankan citizens. According to the Sinhala calendar, April 13 is the old year. April 14 is the New Year's day. Accordingly, today is my day off due to leave from the duty station. So I got the opportunity to prepare a vegetable dish. On the New Year's Day, the Sinhala dining table is full of delicious and traditional sweets. These days my wife prepares them. Accordingly, she was a little relieved because I prepared a vegetable dish for the rice eaten at noon today. Spine gourd is a vegetable that contains many unique medicinal properties. So today I am going to tell you about a special meal prepared from this vegetable. It can be called a tempering that preserves the green color of Spine gourd.
Ingredients
- Spine gourd 200 grams
- Two tablespoons of oil
- Half a teaspoon of pepper powder
- Salt as needed
- A teaspoon of turmeric powder
- A teaspoon of chili flakes
- Half a teaspoon of chili powder
- A teaspoon of sugar
- Curry leaves
- Pandan leaves
- Chopped onions
- Chopped garlic
- Chopped green chillies
- Chopped tomatoes
Preparing method
- Wash the spine gourd well and cut into small round pieces and set aside.
- Heat a pan and add oil. When the oil is hot, add the chopped garlic. Then add rampe leaves and curry leaves. After that do the chopped green chillies too.
- Then add chopped onion. Then add chopped tomatoes and saute well. After roasting well, add salt as needed. After that add the mentioned amount of turmeric powder and stir.
- Add spine gourd cut into small round pieces and mix everything well. Mix it with a spoon and boil it for some time. Boiling for too long can destroy the nutritional value.
- Now add chili flakes to the mixture. Then add chili powder, followed by pepper powder. Boil the spices mixing well, take it off the stove after tempering.
After one time had this vegetable dish with rice for lunch. Our family members mentioned that it was a very tasty vegetable meal. As someone who prepares meals once or twice a week, I am delighted to receive such a compliment. It is also a factor in improving my cooking.