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Bottle Gourd with Dry Coconut

25 Jul

Endu Kobbari Anapakaya Kura.

Bottle gourd / lauki is chopped up and boiled in sufficient water or steamed till soft and whole. Oil is tempered with spices and bottle gourd is briefly cooked in dry coconut spice powder. Serve bottle gourd with dry coconut over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Bottle Gourd with Dry Coconut.


Bottle Gourd 2 Cups (Chopped)
Dry Coconut Powder 3 Tbsps
Salt to taste


Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Asafoetida a pinch
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Peel, remove ends and chop the bottle gourd into small cubes.
Boil the bottle gourd in a cup of water till its tender while still holding its shape.
Just before removing the bottle gourd from heat, add sufficient salt and let it boil for another minute.
Strain the bottle gourd if required.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add boiled bottle gourd and salt.
Fry for a minute to remove any excess moisture, stir in dry coconut powder.
Cook till most of the moisture is gone and bottle gourd pieces are soft and whole and absorbs the flavors from the dry coconut powder.
Serve bottle gourd with dry coconut with steamed rice and dollop of ghee.
Notes: Make sure bottle gourd is cooked properly.

Suggestions: If the bottle gourd is not cooked properly, cook covered on low flame with a splash of water till done.
Variations: Click here for recipe of dry coconut powder.
Other Names: Bottle Gourd with Dry Coconut, Sorakaya Endu Kobbari Kura, Anapakaya Endu Kobbari Kura.