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Bottle Gourd Tamarind Curry

20 Aug

Anapakaya Chintapandu Kura.

Bottle gourd is peeled and chopped into small chunks. They are then boiled in water or pressure cooked till just soft. Cooked bottle gourd is finished in spices and ginger and tamarind extract. Serve bottle gourd tamarind curry with steamed rice or with roti.
Makes: around 3 Servings of Bottle Gourd Tamarind Curry.


Bottle Gourd 3 Cups (Chopped)
Ginger 2 inch Piece
Green Chiles 1 – 2
Tamarind 2 inch Piece
Red Chili Powder 1/4 tsp
Turmeric Powder 1/8 tsp
Salt to taste


Fenugreek Seeds a Pinch
Cumin Seeds 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and thoroughly mash the fresh ginger.
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.

Soak tamarind in few tablespoons of water. Microwave for 30 seconds.
Squeeze the thick pulp discarding the veins.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add ginger and green chiles.
Fry briefly, stir bottle gourd pieces, tamarind extract, red chili powder, turmeric powder and salt.
Cook on low flame for around 5 minutes and remove from heat.
Serve bottle gourd tamarind curry with steamed rice or with roti.
Notes: Make sure not to overcook the bottle gourd pieces.

Suggestions: If bottle gourd is not cooked well, put the curry back on heat and cook covered on low flame till done.
Variations: Check other recipes with bottle gourd here.
Other Names: Bottle Gourd Tamarind Curry, Anapakaya Chintapandu Kura.