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Bottle Gourd with Fenugreek Leaves

20 Dec

Sorakaya Menthi Kura.

For bottle gourd fenugreek leaves curry, bottle gourd is peeled, chopped up and is cooked in tempered oil along with green chiles and tamarind. Finally chopped fenugreek leaves are added to the bottle gourd and fried till done. Serve bottle gourd with fenugreek leaves over plain steamed rice or with roti.
Makes: around 4 Servings of Bottle Gourd with Fenugreek Leaves.


Bottle Gourd 1/2 of Small One
Fenugreek Leaves 1 1/4 Cups Packed
Green Chiles 2 – 3
Tamarind 2 inch Piece
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash, remove ends and chop the bottle gourd (around 2 Cups).
Remove stems, wash and slice the green chiles.
Soak tamarind in a tbsp of hot water for couple of minutes.
Wash and separate the fenugreek leaves.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, add bottle gourd and tamarind.
Add few splashes of water (if required) and cook covered on low flame till bottle gourd turns soft.
Uncover and fry for a minute or two to evaporate any excess moisture.
Add fenugreek leaves in the middle of the pan and cook for a minute or two.
When fenugreek leaves wilt, add salt, mix well and adjust any seasonings if required.
Serve bottle gourd with fenugreek leaves over plain steamed rice and a dollop of ghee.
Notes: Make sure not to overcook bottle gourd until its mushy.

Suggestions: If the bottle gourd is not cooked properly, put it back on heat and cook covered on low flame till its done. If bottle gourd is not tender, you can also steam it or boil it in quarter cup of water before adding to the spices.
Variations: A few pinches of red chili powder can also be added if desired. Check out other bottle gourd recipes here.
Other Names: Bottle Gourd with Fenugreek Leaves, Anapakaya Menthi Kura.