Bottle gourd / lauki is chopped up and pressure cooked till soft and whole. Freshly chopped onion is fried in oil and ground into paste. Bottle gourd is finally cooked in the onion paste and spices till bottle gourd absorbs all the flavors. Serve bottle gourd onion curry with roti or with plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Bottle Gourd Onion Curry.
Bottle Gourd 3 Cups (Chopped)
Onion 1 Large
Ginger Garlic Paste 1/2 tsp
Red Chili Powder 1/2 tsp
Salt to taste
Oil 1 Tbsp
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 and finely chop the onion.
Peel, remove ends and chop the bottle gourd into small pieces.
Pressure cook the bottle gourd with few splashes of water for 3 whistles.
Strain the cooked bottle gourd and keep aside.
Heat a tablespoon of oil in a pan, add onion.
Fry till onion turns golden brown in color.
Cool the fried onion to room temperature and grind into smooth paste.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry briefly, stir in onion paste, red chili powder and salt.
Fry for few seconds, add cooked bottle gourd.
Cook on low flame for few minutes and remove from heat.
Serve bottle gourd onion curry with roti or chapati or with steamed rice and dollop of ghee.
Notes: Make sure bottle gourd is cooked properly.
Suggestions: If the bottle gourd is very young and tender, reduce the whistles by one. Adjust spice with red chili powder.
Variations: Check out other bottle gourd recipes here.
Other Names: Bottle Gourd Onion Curry, Anapakaya Ullipaya Kura.