Ingredients with Measurements:
- 1 medium-sized bottle gourd, peeled and chopped into small cubes
- 2 medium-sized tomatoes, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 green chili, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
- 1/2 cup water
- Fresh coriander leaves for garnish
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onions, minced garlic, grated ginger, and chopped green chili. Saute until onions turn translucent.
3. Add chopped tomatoes and cook until they turn soft and mushy.
4. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
5. Add chopped bottle gourd and mix well with the masala.
6. Add 1/2 cup water, cover the pan, and let it cook on medium heat for 15-20 minutes or until the bottle gourd is cooked through.
7. Once the bottle gourd is cooked, garnish with fresh coriander leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat
Serving size:
- 2-3 people
Nutritional information:
- Calories: 120 kcal
- Fat: 8 g
- Carbohydrates: 12 g
- Protein: 2 g
- Fiber: 3 g
Substitutions for ingredients:
- Bottle gourd can be substituted with zucchini or yellow squash.
- Green chili can be substituted with red chili flakes or cayenne pepper.
Variations:
- Add 1/2 cup of cooked chickpeas or kidney beans for added protein.
- Add 1/2 cup of coconut milk for a creamier curry.
Tips and Tricks:
- Make sure to peel the bottle gourd before chopping it.
- If the curry is too thick, add more water to adjust the consistency.
- Adjust the amount of red chili powder and green chili according to your spice preference.
Storage Instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the curry in a pan on medium heat until heated through.
Presentation Ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
- Fresh coriander leaves
Pairings:
- Rice or naan bread
Suggested Side Dishes:
- Cucumber Raita
- Papadum
Troubleshooting Advice:
- If the curry is too watery, let it cook for a few more minutes until the water evaporates.
- If the curry is too thick, add more water to adjust the consistency.
Food Safety Advice:
- Make sure to wash the bottle gourd and tomatoes thoroughly before using them.
Food History:
- Bottle gourd is a popular vegetable in Indian cuisine and is often used in curries and stews.
Flavor Profiles:
- The curry has a spicy and tangy flavor with a hint of sweetness from the bottle gourd.
Serving Suggestions:
- Serve the curry hot with a side of rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian