I’ve lived over half a century having never seen let alone eaten this sweet gourd. Of course, growing up in New Hampshire in the mid 1950s life and shopping was a lot different than it is now.
Even when I arrived for the third and lengthy sojourn in India, it was still years after that that I ventured out of my veggie comfort zone and decided it was time to try this ubiquitous vegetable.
Check out this amusing veggie video starring the bottle gourd!
Coconut Curry Bottle Gourd
Mild coconut curried bottle gourd. If you haven't tried bottle gourd before, give this delicious recipe a try.
Ingredients
Equipment
Method
- Heat the ghee (or oil) in a kadai pan; add the cumin seeds and let them sputter, then add the ginger paste (fresh or jar), stir and cook a few seconds.
- Add the powdered spices (chili, turmeric, coriander & garam masala) stir and cook on low heat a few minutes being careful not to burn.
- Add the chopped bottle gourd and tomatoes to the spices and stir to coat the chopped vegetable. Continue to stir and cook until the chopped vegetables soften, about 4 -5 minutes.
- Add the vegetable broth, stir and then cover, simmer for about 10 – 20 minutes, until the vegetales are nice and soft.
- Add the coconut milk, dessicated coconut and raisins. Stir and cook about 3 -4 minutes until a desired consistency is acheived.
Notes
Lockdown lunch, Day 41
Crispy fried rice with Coconut Curry Bottle Gourd and a small Spinach Fusion Soup.
