Ingredients with Measurements:
- 1 medium-sized bottle gourd, peeled and chopped into small pieces
- 2 medium-sized potatoes, peeled and chopped into small pieces
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil
- 1 cup water
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker or a heavy-bottomed pan with a lid
Step-by-step instructions:
1. Heat oil in a pressure cooker or a heavy-bottomed pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions, minced garlic, grated ginger, and chopped green chilies. Saute until onions turn translucent.
4. Add chopped bottle gourd and potatoes. Mix well.
5. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. Add water and mix well.
7. Close the pressure cooker lid or cover the pan with a lid and cook for 3-4 whistles or until vegetables are cooked.
8. Once the pressure is released, open the lid and add garam masala powder. Mix well.
9. Garnish with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 110
Fat: 5g
Carbohydrates: 16g
Protein: 2g
Fiber: 3g
Substitutions for ingredients:
- You can use any other vegetable of your choice instead of bottle gourd.
- You can skip green chilies if you don't like spicy food.
Variations:
- You can add tomatoes to the curry for a tangy flavor.
- You can add boiled chickpeas or kidney beans for a protein boost.
- You can add coconut milk for a creamy texture.
Tips and tricks:
- Make sure to chop the vegetables into small pieces for even cooking.
- You can adjust the spice level according to your taste.
- You can add more water if you want a thinner consistency.
Storage instructions:
You can store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can reheat the curry in a microwave or on the stovetop.
Presentation ideas:
You can serve the curry in a bowl or a plate.
Garnishes:
You can garnish the curry with fresh coriander leaves.
Pairings:
You can serve the curry with rice or roti.
Suggested side dishes:
You can serve the curry with a side salad or raita.
Troubleshooting advice:
- If the curry is too thick, you can add more water.
- If the curry is too thin, you can cook it for a few more minutes without the lid.
Food safety advice:
Make sure to wash the vegetables thoroughly before using them.
Food history:
Bottle gourd is a popular vegetable in Indian cuisine and is used in various dishes.
Flavor profiles:
The curry has a spicy and savory flavor.
Serving suggestions:
You can serve the curry as a main dish for lunch or dinner.
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Region: Indian