This traditional Mangalorean Thure Yetti curry is a very satisfying, aromatic and awesome curry made in almost every Mangalorian household. This curry gives the usual boring bottle gourd a very tasty turn, with the addition of fresh prawns in a coconut based masala. Other then fresh prawns you can add fresh clams or dry shrimps using the same masala .... which taste delicious too. The juicy prawns pop with flavour in this rich curry. It is easy to make and replete with authentic flavours. This curry goes really well with piping hot boiled (red) rice and some pickle on the side. Bottle gourd helps fight constipation, as it is fiber rich ... is also rich in thiamin, vitamin C, zinc, iron and magnesium thus helping in improving overall health.
Ingredients :
250-300 gms bottle gourd ( dhudhi) cut into medium chunks
30-35 big fresh prawns de-veined & cleaned
1 cup grated coconut
7-8 bedagi chillies
4-5 pepper corns
1/2 tsp turmeric Powder
1 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp mustard seeds
3-4 fenugreek seeds/ methi
pinch of carom seeds/ ajwain
marble size tamarind ball
1 small onion chopped
5-6 garlic cloves
salt to taste
Method :
1. Clean and devein the prawns. Peel and cut the bottle gourd to medium sized cubes.
2. Dry roast the whole spices and keep aside.
3. In a blender grind the roasted spices first to a fine powder .... then add the grated coconut, turmeric, onion, garlic, tamarind & little water and grind to a smooth fine paste.
4. Pressure cook the bottle gourd chunks with little water & salt for 2 whistles.
5. To this add the ground masala paste and more 1/2 cup water. Check the salt and bring the curry to a boil.
6. Now add the cleaned prawns and let simmer for more 5-7 minutes. Prawns should never be overcooked. Switch off the flame.
7. Serve hot with piping hot boiled (red) rice or plain white rice and some pickle on the side.
250-300 gms bottle gourd ( dhudhi) cut into medium chunks
30-35 big fresh prawns de-veined & cleaned
1 cup grated coconut
7-8 bedagi chillies
4-5 pepper corns
1/2 tsp turmeric Powder
1 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp mustard seeds
3-4 fenugreek seeds/ methi
pinch of carom seeds/ ajwain
marble size tamarind ball
1 small onion chopped
5-6 garlic cloves
salt to taste
Method :
1. Clean and devein the prawns. Peel and cut the bottle gourd to medium sized cubes.
2. Dry roast the whole spices and keep aside.
3. In a blender grind the roasted spices first to a fine powder .... then add the grated coconut, turmeric, onion, garlic, tamarind & little water and grind to a smooth fine paste.
4. Pressure cook the bottle gourd chunks with little water & salt for 2 whistles.
5. To this add the ground masala paste and more 1/2 cup water. Check the salt and bring the curry to a boil.
6. Now add the cleaned prawns and let simmer for more 5-7 minutes. Prawns should never be overcooked. Switch off the flame.
7. Serve hot with piping hot boiled (red) rice or plain white rice and some pickle on the side.
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