Bottle Gourd Curry (calabash). Light, tomatoey and healthy. This delicious curry is full of flavor and goodness. Vegan Gluten Free Recipe.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 2 people
- Category: Main Course
- Cuisine: Gluten-free, Vegan
Ingredients
- 1 tablespoon canola oil
- pinch of asofetida ((hing))
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 Serrano chili pepper finely chopped ((put half if you want it less spicy))
- 3 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 5 curry leaves
- 3 medium tomatoes chopped
- 3-4 cups Lauki/Doodhi/Bottle gourd ((peeled and chopped into half inch cubes))
- 1/2 teaspoon salt or to taste
- chopped cilantro for garnish
Method
- I cook this curry in a pressure cooker, but you can use a covered pan as well.
- In the cooker/pan, heat the oil on medium heat
- Add in the asofetida(hing powder) and mustard seeds and wait till they start to splutter.
- Add in the cumin seeds and coriander powder and mix well.
- Add in the chopped chili peppers and garlic and mix well. Cook until garlic is slightly golden
- Add in the ginger and curry leaves and mix for a few seconds.
- Add in the tomatoes and salt and let cook for 5-7 minutes until the tomatoes are tender and they pick up the garlicky flavor. you will be able to smell the tomato garlic aroma.
- Add in the chopped bottle gourd and mix well. Pressure cook for 2 whistles and switch off.
- If cooking in a pan, add in some water with the bottle gourd and cook on medium heat covered until the bottle gourd is soft and easily smashed.
- Adjust for salt and spice(chili powder optional) and garnish with cilantro. Serve hot with rotis/ chapatis/Naan or basmati rice!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.