|Not only the bottle gourd but the beans, chillies and lettuce are all home-grown!|
2 cups chopped bottle gourd
1 cup hyacinth beans
8-10 lettuce leaves
3 green chillies, scored lengthwise
Salt to taste
3 tbs perilla seeds, toasted and ground
3-4 cloves of garlic, crushed
1 cup well-seasoned chicken stock
|The ingredients:only a quarter of this gourd was used for the mudru.|
String the beans and chop into a similar size.
Heat 1 1/2 cups of water in a pan. Add the gourd pieces. When they are half-done, add the beans, the chicken stock and chillies .
Cook till the beans are tender. Season with salt keeping in mind the salt content in the chicken stock.
Wash the lettuce under running water to remove any sign of grit. Tear into pieces or halve each leaf.
Add to the mudru. Cook for a few more minutes then add the toasted and ground snem. Give it a good stir. Then add the crushed garlic.
Remove from the flame and transfer to a serving bowl. Additional garnish with coriander or serrated coriander can be used also.
This is best eaten with steaming hot rice. Something fried or crispy (like potatoes) makes a good accompaniment to this dish.