Courge provencale

Courge provencale			No. of Portions	4
Ingredients	QTY	Unit
Bottle gourd	250	Gm
Onion	50	Gm
Garlic	10	Gm
Tomato	250	Gm
Olive oil	20	Ml
Salt	To taste
Tomato puree	50	Gm

                                                                                               

Pre-preps:

1.	Peel and cut doodhi into even sized dices and cook in boiling salted water. Drain and keep aside.
	Peel and chop onion and garlic. Blanch and concasse tomatoes.
Method:
	Heat olive oil and garlic together. Sauté onion lightly and add tomatoes. Add water if required and simmer till thick.
	Add cooked bottle gourd and toss well.
	Check seasonings and adjust consistency.

To serve:

 Serve hot garnished with parsley as an accompaniment.

Standard:

Well-cooked courge. Red-orange coating consistency sauce. Adequately seasoned and served hot.