Instant pot surakkai kadayal (Bottle gourd gothsu)

My mom usually do this with brinjal and ridgegourd as a sidedish for idly and dosa that tastes yummy. I tried the same recipe in bottlegourd vegetable that tasted almost the same. A very simple and easy to do recipe which all of you can try. Check out my
INSTANT POT TOMATO KURUMA , PRESSURE COOKER METHOD TOMATO KURUMA...

Cooking time: 10 mins

Serving: 3

Ingredients:

Bottle gourd - 1 (small size, peel the skin and chop it into small pieces)
Onion - 1 (small, chopped)
Tomato - 2 (sliced)
Red chilli - 4
Turmeric powder - 1/4 tspn
Sambar powder - 1/2 tspn
Mustard seeds - 1/4 tspn
Cumin seeds - 1 tspn
Tamarind paste - 1/2 tspn
Sesame oil - 2 tspn
Curry leaves - few
Coriander leaves - few (chopped)
Salt to taste

Method:

1. Switch on the IP. Press the saute mode. Add oil, mustard seeds, cumin seeds.

2. Add onions, red chilli. Saute well until it becomes transparent.

3. Add tomatoes. Saute for few seconds. No need to wait till it gets completely mushy.

4. Add bottle gourd salt, turmeric powder, sambar powder. Saute for a minute.

5. Add 1/2 cup of water. Mix well. Add Curry leaves.

6. Close the lid. Press the manual or pressure cook mode for 5 mins in High Pressure HP in sealed position. Then do NPR.

7. Open the lid. Add tamarind paste. Press the saute mode. Cook for a minute. Switch off.

8. Using a hand blender or a wooden spatula (mathu) smash it well.

9. Garnish with coriander leaves. Surakkai kadayal is ready to serve.

Notes:

You can use any brand sambar powder.
If you don't have tamarind paste you can extract juice from a small gooseberry sized tamarind.