Ingredients with Measurements:
- 2 fluted gourds, peeled and chopped into small pieces
- 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 red chili powder
- 1 tsp garam masala
- 1 cup tomato puree
- 1 cup water
- 2 tbsp vegetable oil
- Salt to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and sauté until translucent.
4. Add the minced garlic and grated ginger and sauté for another minute.
5. Add the chopped fluted gourd and stir well.
6. Add the coriander powder, turmeric powder, red chili powder, and garam masala. Stir well to coat the vegetables with the spices.
7. Add the tomato puree and water. Mix well.
8. Cover the skillet or wok and let the curry simmer for 15-20 minutes, or until the fluted gourd is tender.
9. Add salt to taste.
10. Garnish with fresh cilantro leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 100
Fat: 6g
Carbohydrates: 10g
Protein: 2g
Fiber: 3g
Substitutions for ingredients:
- Fluted gourd can be substituted with zucchini or yellow squash.
- Tomato puree can be substituted with canned diced tomatoes.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Add coconut milk for a creamier curry.
- Add chickpeas or lentils for a protein boost.
Tips and tricks:
- Be sure to peel the fluted gourd before chopping it.
- Use a wooden spoon or spatula to stir the curry to avoid breaking the delicate fluted gourd pieces.
- Adjust the spice level to your liking by adding more or less red chili powder.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve the fluted gourd curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro leaves.
Pairings:
Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, let it simmer uncovered for a few more minutes.
Food safety advice:
- Be sure to wash the fluted gourd thoroughly before peeling and chopping it.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
Fluted gourd, also known as ridged gourd or angled luffa, is a popular vegetable in Indian cuisine. It is believed to have originated in Southeast Asia and has been cultivated for thousands of years.
Flavor profiles:
Fluted gourd has a mild, slightly sweet flavor that pairs well with spicy and savory seasonings.
Serving suggestions:
Serve the fluted gourd curry as a main dish with rice or naan bread. It can also be served as a side dish alongside other Indian dishes.
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Region: Indian