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Bottle Gourd Garlic Curry

23 Oct

Anapakaya Velluli Kura.

Bottle gourd / lauki is chopped up and either pressure cooked or cooked in a pan covered till soft but whole. Freshly pounded garlic is added to the bottle gourd along with tomato. Serve bottle gourd garlic curry with roti or with plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Bottle Gourd Garlic Curry.


Bottle Gourd 3 Cups (Chopped)
Onion 1
Tomato 1
Garlic 3 Cloves
Cumin Seeds a Pinch
Green Chiles 3
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and very finely chop the onion.
Wash and very finely chop the tomato.
Remove stems, wash and slice the green chiles.
Grind cumin seeds into powder and add garlic cloves and grind again.

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 oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped onion.
Fry till onion turns translucent, add cumin seeds garlic cloves mixture.
Fry briefly, stir in cooked bottle gourd, chopped tomato and salt.
Cook on low flame for around 8 minutes or until tomato is cooked and remove from heat.
Serve bottle gourd garlic 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 or cook the raw bottle gourd in the pan along with onion.
Variations: Check out other bottle gourd recipes here.
Other Names: Bottle Gourd Garlic Curry, Anapakaya Velluli Kura.