Bottle gourd and red bell pepper and chopped up and cooked in oil along with whole spice mix (panch phoran). Once the ingredients are cooked, it is seasoned with powdered spices. Serve bell pepper bottle gourd chutney with steamed rice and dollop of ghee.
Makes: around 4 Servings of Bell Pepper Bottle Gourd Curry.
Bottle Gourd 1/2 of Small One
Red Bell Pepper 1
Green Chiles 1 – 2
Panch Phoran 1/2 tsp
Red Chili Powder 1/4 tsp
Turmeric Powder a big Pinch
Salt to Taste
Oil 1 tsp
Method of preparation:
Remove stems, wash and slice the green chiles.
Wash, remove stem, discard seeds and chop red bell pepper into small pieces.
Peel, wash, remove ends and chop bottle gourd into small chunks.
Heat oil in a pan, add panch phoran.
Once mustard seeds splutter and the spices are aromatic, add the green chiles and chopped bottle gourd.
Cook covered on low flame along with a splash of water for 5 minutes.
Once bottle gourd is cooked a little, stir in red bell pepper and salt.
Cook covered again for another 5 minutes till bottle gourd and bell pepper are cooked well and turns soft.
Stir in red chili powder ,turmeric powder and remove from heat.
Serve bell pepper bottle gourd chutney with steamed rice and dollop of ghee.
Notes: Make sure bottle gourd is cooked well before removing from heat.
Suggestions: If any of the ingredients are uncooked, put the pan on heat and cook covered till bottle gourd and red bell pepper is cooked well.
Variations: Check other recipes with bottle gourd here.
Other Names: Bell Pepper Bottle Gourd Curry.