Follow these steps for perfect results
Bottle Gourd
peeled and chopped
Turmeric Powder
Kashmiri Red Chili Powder
Salt
to taste
Oil
Mustard Seeds
Dry Red Chili
broken
White Urad Dal (split)
Curry Leaves
Coconut
grated
Pressure cook the chopped bottle gourd with water and salt until one whistle. Allow the pressure to release naturally.
Heat oil in a kadhai (wok).
Add mustard seeds, asafoetida (hing), and curry leaves to the hot oil.
After 10 seconds, add urad dal and dried red chilies.
After 20 seconds, add the cooked bottle gourd, red chili powder, and turmeric powder.
Mix well.
Add grated coconut.
Mix everything thoroughly.
Serve hot with tomato-onion sambar and rice.
Expert advice for the best results
Adjust the amount of red chili powder to your desired spice level.
Ensure the bottle gourd is cooked but not mushy.
Everything you need to know before you start
15 mins
Can be prepared a day ahead and reheated.
Serve hot, garnished with a sprinkle of fresh coriander.
Serve as a side dish with rice and sambar.
Serve with curd rice for a balanced meal.
Cools the palate
Discover the story behind this recipe
A common vegetable preparation in South Indian households.
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