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Bottle Gourd with Chickpeas

1 Dec

Anapakaya Senagala Kura.

Bottle gourd is chopped up and cooked in tempered oil along with boiled chickpeas. Mint leaves are fried till crisp and added to the bottle gourd along with other spice powders. Serve bottle gourd with chickpeas over steamed rice or with chapati or roti.
Makes: around 3 Servings of Bottle Gourd with Chickpeas.


Bottle Gourd 1 Small
Boiled Chickpeas 2 – 3 Tbsps
Green Chiles 3 – 4
Red Chili Powder a big Pinch
Turmeric Powder a Pinch
Mint Leaves 10
Salt to taste


Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash, remove ends and chop the bottle gourd into small pieces (around 2 Cups).
Remove stems, wash and slice the green chiles.
Wash mint leaves and keep aside.

Heat oil in a pan, add mint leaves and fry them till they turn little crisp.
Remove the leaves from oil, add all talimpu ingredients in remaining oil.
When mustard seeds start spluttering, add green chiles.
Fry briefly, add chopped bottle gourd, salt and few splashes of water.
Cook covered on medium low flame till the bottle gourd softens.
Uncover, stir in cooked garbanzo and salt.
Fry till most of the moisture is gone, stir in red chile powder, turmeric powder and mint leaves.
Remove from heat and serve bottle gourd with chickpeas with steamed rice or with roti.
Notes: Make sure bottle gourd is cooked well.

Suggestions: Use canned garbanzo beans or pressure cook soaked chickpeas for 3 whistles.
Variations: You can also fry the garbanzo beans with little oil to crisp them up before adding to the curry.
Other Names: Bottle Gourd with Chickpeas.