A typical and delicious green leafy dry curry made with cowpeas leaves and amaranth leave...

Delicious bitter melon curry to serve as a side dish flavoured with coconut, tamarind and...

Green Pepper Mughlai is a majestic yet simple dish full of flavours, exciting green colou...

Simple, nutritious Maharashtrian dish made with fresh or dried field beans cooked in a mi...

Chukkakura salan is different variety salan. It is very tasty and can be served with rice...

Katsu is a Japanese method of breadcrumbing chicken this version is served with a rich cu...

Bottle Gourd Curry Recipe, How To Make Bottle Gourd Curry Recipe

Name: Bottle gourd curry
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 6

How to makeBottle gourd curry?How to cookBottle gourd curry?Learn the recipeBottle gourd curryby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Bottle gourd curry

(1 ratings)

0 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Bottle Gourd

Servings : 6 persons
Published date : November 23, 2016

Ingredients used in Bottle gourd curry
• Mustard seeds - 1 teaspoons.
• Asafoetida - 1/2 teaspoons.
• Sugar - to taste.
• Salt - to taste.
• Peanuts - 1/4 cup.
• Fresh grated ginger - 1 teaspoons.
• Green chilies - 4 numbers.
• Fresh grated coconut - 1/4 cup.
• Bottle gourd - 1 numbers.
• Cumin seeds - 1 teaspoons.
• Oil - 2 tablespoons.
• Cilantro / coriander leaves - to taste.
Method:
Peel the bottle gourd and cut into two vertical halves. Scoop out the inner flesh and the seeds. Make 1-inch dice of the remaining part. Wash, drain and set aside. Soak peanuts in water for 10 minutes. Chop chilies and coriander leaves. In a pan, heat oil. Add mustard seeds to the heated oil. When they splutter, add cumin seeds and asafoetida. Now add chilies, peanuts, ginger, coconut and a few coriander leaves. Fry for some time over medium heat or till the peanuts turns golden brown. Add the bottle gourd and cover the pan with a lid. Let this cook for 15 minutes. Remove the lid and check if the pieces have turned tender. Add salt, sugar, and mix. Take off the heat. Top with remaining coriander leaves and serve with chapati.