Bottle Gourd with Coconut and Sesame

1 Jan

bottle_gourd_sesame_coconut
Anapakaya Nuvvula Kobbari Kura.

Bottle gourd is peeled and chopped and cooked in oil along with whole spices. They are then finished with freshly ground sesame seeds coconut mixture. Serve bottle gourd with coconut and sesame with steamed rice or with roti.
Makes: around 2 Cups of Bottle Gourd with Coconut and Sesame.

Ingredients:

Bottle Gourd (Chopped) 2 1/2 Cups
White Sesame Seeds 3 Tbsps
Fresh Coconut (Scraped) 6 Tbsps
Green Chiles 4
Cilantro 1/2 Cup Packed
Salt to Taste

Talimpu:

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:

Remove stems, wash and roughly chop the green chiles.
Wash and roughly chop green chiles.
If using frozen coconut, leave at room temperature for sometime or microwave for few seconds.
Grind raw sesame seeds, green chiles into powder using a grinder.
Then add the coconut, cilantro and salt and grind again into coarse paste.
Peel, wash, remove ends and chop the bottle gourd into small pieces.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bottle gourd pieces and few pinches of salt.
Cook covered on low flame for around 8 minutes.
Keep stirring occasionally to avoid bottle gourd sticking to bottom of the pan.
Make sure bottle gourd is just soft but is not falling apart.
Stir in ground sesame seeds coconut mixture.
Cook on low flame for another few minutes and remove from heat.
Serve bottle gourd with coconut and sesame with steamed rice or with roti.
Notes: Make sure the raw sesame seeds are not bitter.

Suggestions: Make sure not to overcook the bottle gourd pieces.
Variations: Check other variations with bottle gourd here.
Other Names: Bottle Gourd with Coconut and Sesame, Anapakaya Nuvvula Kobbari Kura.

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