Total Time
30mins
Prep 10 mins
Cook 20 mins

its had as a side dish in my part of the world...it also can be used as dip

Ingredients Nutrition

Directions

  1. Boil the bottleguards in water till they are tender.
  2. If using mustard seeds then wet them and crush them in a mortar add to the coconut and grind into fine paste.
  3. add this to the cooked bottleguards, stir well and mix them nicely crushing everything together for a time or two.
  4. Take off the fire and let it cool.
  5. When cold mix in the curd.
  6. heta oil in a small wok, crackle the curry leaves and the chillies and pour over the curd mix-- This can also be dione with beetroots-- the result is more colourful than this one-- it would give you a pink dip!

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