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Bottle Gourd Curry (calabash). Light, tomatoey and healthy. This delicious curry is full of flavor and goodness. Vegan Gluten Free Recipe. Jump to Recipe
Mom left after 2 months with us and I havent had the energy to bake breads. Hence, the silence on the blog. I thought I will post a couple of some regular dishes, since when its hubbs turn to cook he uses my written up recipes.. so as well put them on the blog!
This one is my mom’s recipe. Bottle gourd is really light on the stomach and this tomatoey curry always works well on bad tummy days.
Bottle Gourd Curry
Bottle Gourd Curry (calabash). Light, tomatoey and healthy. This delicious curry is full of flavor and goodness. Vegan Gluten Free Recipe.
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
Instructions
- 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!
Notes
- For variation: you can add a teaspoon or 2 of tangy tomato pickle while the tomatoes are being cooked to give it a pickle flavor to make a pickled curry!
- Nutritional value is based on 1 serving
Nutrition
Calories: 162kcal, Carbohydrates: 20g, Protein: 3g, Fat: 8g, Sodium: 600mg, Potassium: 836mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1845IU, Vitamin C: 109mg, Calcium: 119mg, Iron: 2.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
I made this with some small zucchini instead (because we don’t have any bottle gourd, but it sure is that time of year when we’re wondering what else to do with zucchini) and it was really delicious
awesome!! There are very many squashes and gourds that are seasonal and local in india. i’ve been eating more of those as they are lower fibre and working out much better for my iffy digestion this year.
It’s great you are finding solutions for that! I need to work on it too. I have Chandra Padmanabhan’s book Dakshin and it’s full of exciting gourds I’ve never eaten. Hopefully I will get to try them in India soon!
yes many of those varieties are not avialable outside india. So many amazing veggies and fruits inthe country that i miss here