Coconut Curry Bottle Gourd

Mild coconut curried bottle gourd. If you haven't tried bottle gourd before, give this delicious recipe a try.

Course Main Course

Cuisine Indian

Keyword Bottle Gourd, calabash, Coconut, Coconut Curry

Prep Time 10

Cook Time 30

Servings

Calories 265kcal

4 cups Bottle gourd, peeled and cubed Approximately half a gourd
1 tomato, chopped
1 tbsp Ghee or oil
1 tsp Cumin seeds
2 tsp Fresh ginger, grated Or use ginger paste
1/2 tsp Kashmiri red chili powder
1/4 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Garam masala
1 cup vegetable broth
1/3 cup Coconut, desiccated, no sugar You can use freshly grated, but in lockdown, I used the dried desiccated coconut.
1/3 cup Coconut cream
1/3 cup Raisins Optional, I just like the sweet surprises in a savory curry dish.

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.

Lockdown lunch, Day 41

Crispy fried rice with Coconut Curry Bottle Gourd and a small Spinach Fusion Soup.