Ingredients with Measurements:
- 1 bottle gourd, peeled and diced
- 2 cups spinach, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 cup tomato puree
- 2 tbsp oil
- Salt, to taste
- Water, as needed
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onion, minced garlic, and grated ginger. Saute until onions turn translucent.
3. Add diced bottle gourd and chopped spinach. Mix well.
4. Add coriander powder, turmeric powder, garam masala, and red chili powder. Mix well.
5. Add tomato puree and salt. Mix well.
6. Add water as needed to cover the vegetables. Cover the pan and let it cook on medium heat for 15-20 minutes or until the vegetables are cooked.
7. Serve hot with rice or roti.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 15g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- Bottle gourd can be substituted with zucchini or yellow squash.
- Spinach can be substituted with kale or collard greens.
- Tomato puree can be substituted with canned diced tomatoes.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Add cooked chickpeas or tofu for extra protein.
- Add coconut milk for a creamier curry.
Tips and tricks:
- Make sure to dice the bottle gourd into small pieces for quicker cooking.
- Use fresh spinach for better flavor.
- Adjust the spice level to your preference.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan on medium heat until heated through.
Presentation ideas:
- Serve in a bowl with rice or roti on the side.
Garnishes:
- Garnish with fresh cilantro or chopped green onions.
Pairings:
- Serve with naan bread or pita bread.
Suggested side dishes:
- Serve with a side of cucumber raita or yogurt.
Troubleshooting advice:
- If the curry is too thick, add more water to thin it out.
- If the curry is too thin, let it cook uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to wash all vegetables before cooking.
- Store leftovers in the refrigerator promptly.
Food history:
- Bottle gourd is a common vegetable in Indian cuisine and is believed to have originated in Africa.
Flavor profiles:
- This curry has a spicy and savory flavor with a hint of sweetness from the bottle gourd.
Serving suggestions:
- Serve as a main dish with rice or roti.
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Region: Indian