Bottle Gourd Curry

Bottle Gourd Curry

Complexity: 2/5

Ingredients:

  • 1 bottle gourd (about 500g), peeled and chopped into 1-inch cubes
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/4 teaspoon red chili powder
  • Salt to taste
  • Cilantro for garnish

Instructions:

  • Heat the oil in a large saucepan over medium heat. Add the cumin seeds and mustard seeds and fry until fragrant, about 30 seconds.
  • Add the curry leaves and onion and cook until softened, about 5 minutes.
  • Add the tomatoes, ginger, and garlic and cook until the tomatoes are mushy about 10 minutes.
  • Add the turmeric powder, coriander powder, garam masala powder, and red chili powder and cook for 1 minute more.
  • Add the bottle gourd and salt to taste and stir to combine.
  • Cover the pan and cook on low heat until the bottle gourd is tender, about 20 minutes.
  • Garnish with cilantro and serve with rice or roti.

Tips:

  • For a richer flavour, add a splash of coconut milk or cream to the curry in the last few minutes of cooking.
  • If you don't have garam masala, you can substitute a mixture of ground cumin, coriander, and cardamom.
  • You can also add other vegetables to this curry, such as potatoes, carrots, or green beans.

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