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Bottle Gourd Gravy Curry

29 May

Bottle Gourd Gravy Curry.

Bottle gourd / Anapakaya is peeled, chopped up and boiled in water till just soft. It is then cooked in oil along with onion, tomato and with freshly ground peanut spice powder. The gravy curry is cooked till it comes together and finished with cilantro. Serve bottle gourd gravy curry with steamed rice or with roti etc…
Makes: around 4 Servings of Bottle Gourd Gravy Curry.


Bottle Gourd 1/4 of Small Head
Onion 1 Small
Tomato 2 Medium
Green Chiles 1 – 2
Raw Peanuts 1/8 Cup
Garlic 1 – 2 Cloves
Whole Red Chiles 2 – 3
Coriander Powder 1 tsp
Red Chili Powder a Pinch
Cilantro few Sprigs
Salt to Taste
Oil 1 tsp (app.)


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 2
Oil 2 tsps

Method of preparation:

Peel, remove outer ends, wash and chop the bottle gourd into small pieces.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop the tomatoes.
Peel and crush the garlic clove.
Wash and finely chop the cilantro leaves.

Boil around 2 cups of water in a sauce pot, add chopped bottle gourd and salt.
Cook till bottle gourd is just soft and strain the bottle gourd.

Heat few drops of oil in a pan, add bottle gourd pieces and salt.
Fry till bottle gourd pieces turn light golden brown and remove from heat.

Heat a tsp of pan on low heat, add peanuts and roast them till they turn light golden brown.
Remove the peanuts onto a bowl, add red chillies and garlic in the same pan.
Fry till red chillies change color and remove from heat.
Cool the fried ingredients to room temperature and grind peanuts, red chillies, garlic into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped onion.
Fry till onion changes color and starts to brown around the edges.
Stir in chopped tomato and salt.
Cook till tomatoes soften, add bottle gourd pieces, ground peanut powder, coriander powder, red chili powder and salt.
Cook on low flame (around 5 minutes) till the curry comes together and the bottle gourd absorbs all the flavors.
Stir in cilantro and remove the bottle gourd gravy curry from heat.
Garnish with cilantro and serve bottle gourd gravy curry with steamed rice or with roti etc…
Notes: Make sure not to burn any of the ingredients while frying.

Suggestions: Adjust spice with red chiles or with green chiles. If bottle gourd is not cooked well, put it back on heat and cook covered till done. If bottle gourd is overcooked in water and is falling apart, donot fry in the oil as described in the beginning of the procedure.
Variations: Check other bottle gourd recipes here.
Other Names: Bottle Gourd Gravy Curry.