Suraikkai Peanut Yellow Curry

Makes about 4 to 5 servings
This is a recipe that Tamil formulated. :) By the way, Did I ever mention that I learnt cooking from my dear husband? But then I had to unlearn whatever he taught (and thought) as 'cooking' so as to really cook - thats a different story. ;)

This yellow curry has a little tinge of sweetness from the peanuts that makes it all the more delicious. The subtle taste of the vegetable is complimented with the heat of ground garam masala bringing out the perfect blend of flavors ever. This goes well with plain Rice or Chapathi.

• Fine ground the following with a little water: 10 cloves, 2 inch cinnamon stick, 1 tsp of fennel seeds, 2 tbsp of raw peanuts (preferably the brown skin peeled), 1 pinch of turmeric powder, 1tsp of red chilly powder
• Dice 2 medium size Suraikkai (Bottle Gourd) into small cubes
• Heat 1 tbsp of oil in a pan and season with curry leaves
• Saute 1 large chopped Onion until translucent
• Add salt per taste
• Toss the diced Suraikkai and saute until tender
• Add the ground masala
• Add water per desired consistency
• Cover and cook until veges are done and curry thickens
• Garnish with cilantro
• Serve with Rice or Chapathi

You can substitute 2 tbsp of grated coconut + 1 tsp of dhalia (pottu kadalai) in place of peanuts to make the masala paste. Ofcourse you would have to call it Suraikkai Coconut Yellow Curry in which case. :) We like the peanut version.

Disclaimer: All credits (or complaints) go to Tamil, my sweetheart.