Spicy Potlakaya kura with sesame seeds powder. This is an easy to make recipe that is delicious to serve with both rice and roti.
- 1 tbsp Oil
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- 6 Curry leaves
- 1 Medium Red onion, chopped
- 2 Green chilies
- 1 Small Snake gourd, chopped (thaw, if frozen)*
- 2 Tomatoes, chopped
- 2 tbsps Roasted Sesame seed powder*
- ½ tsp Red chili powder (or more to taste)
- To taste Salt
- 1 tbsp Rice flour
- ¼ cup Milk
Heat oil in a sauté pan; add mustard seeds and cumin seeds; once the seeds start to splutter; add curry leaves, onion and green chilies; sauté until onion is translucent, about 5 minutes.
Now add snake gourd and ½ cup water; cover and cook till it turns tender, about 8-10 minutes. Season with salt.
Then add tomatoes; cover and cook till they turn mushy, takes another 5 minutes.
Add the roasted sesame powder, red chili powder and salt; cook for a minute.
Whisk rice flour into milk and add it to the curry; mix well and simmer for 2-3 minutes. Enjoy with rice or roti.
- Generally frozen Snake gourd comes in big circular pieces. I usually chop them up into bite size pieces.
- To make roasted sesame seed powder: Dry roast the sesame seeds in a pan on medium-low flame. Stir frequently until the seeds start to turn light brown. Keep an eye on it, they tend to burn very quickly. Once they are golden brown, remove from the pan into a bowl to cool. Grind the cooled sesame seeds in a spice blender in short pulses. If they are ground too much, then become sesame paste due to the oils in the seeds - so use caution and grind until smooth powder.
- Roasted sesame seed powder keeps well in the fridge for up to 2 months. So make extra and store it to use in curry recipes like this.