Bottle gourd is known by many different names – calabash, opo squash, long melon etc. It also grows in many different shapes across the world. Also known as Lauki in Hindi, it is a vegetable used widely in Indian Cuisine. In the regional Indian languages it is known as sorakaya, ghiya, dudhi etc. Bottle gourd is often used to make curries, sambar, dal, stew, soups, Dudhi halwa and Sorakaya Chutney. Apart from that grated bottle gourd is also added to kofta, paratha dough, Thepla dough, Handvo batter & chilla batter. Known for its many many health benefits it is a staple in Indian households and is also grown by a lot of people in the backyards. With 96% water content, this super veggie is low in calories, low in fat and high in dietary fiber. It is believed to be alkaline in nature and helps to beat heat, indigestion and acidity problems. Probably due to its benefits, our ancestors consumed it often.
About Bottle Gourd Curry
Usually bottle gourd is cooked in the simplest way in an onion tomato base, like any other Indian curry. It is minimally spiced since it is lighter in texture & does not go well with a lots of spices. But due to its high moisture content bottle gourd tastes bland a lot of times. So making a good dish with this veggie that your entire family loves is a little difficult task. The bottle gourd recipe I have shared here is a bit different from the usual one. My special spice and lentil blend is what makes this bottle gourd curry super aromatic and delicious. It flavours the bland veggie very delicately without overpowering. This is our absolute favourite for many many years now! I am sure you will all love this too.
How to Make Bottle Gourd Curry (Stepwise Photos)
Preparation
- Wash bottle gourd under running water. Peel the skin and taste test the center to make sure it is not bitter tasting. If it tastes bitter discard it as it is not edible. Chop to bite sized pieces. I used about 300 grams bottle gourd that came up to 2 heaped cups chopped.
Temper the spices
- Heat 1 tablespoon oil in a wide heavy bottomed pan. Add 1 teaspoon chana dal, 1 teaspoon urad dal, ½ teaspoon cumin seeds and ¼ teaspoon mustard seeds. When the lentils fry to light golden, add 1 sprig curry leaves and 1 dried chili or green chilies.
- As soon as the lentils turn golden, add the bottle gourd, sprinkle ¼ teaspoon salt and 1/8 teaspoon turmeric.
- Stir fry on a medium to high flame for 3 mins, keep stirring to prevent burning. Lower the heat, cover and cook until tender. Keep checking every few minutes so you don’t over cook. It should be cooked fully and soft but not mushy.
Make the Spice Powder
- While the bottle gourd cooks, gather these ingredients:
1 tbsp dry coconut (or desiccated coconut, skip if you don’t have)1 tbsp white sesame seeds (skip if you don’t have)3 to 4 red chilies (adjust)1 tbsp channa dal1 tbsp urad dal2 garlic cloves (medium sized)1 tsp cumin
- Dry roast chana dal, urad dal and red chilies until the dal turns golden. Then add cumin, sesame seeds and dry coconut. Toss until the seeds begin to splutter. Cool and make a fine powder with 1 to 2 garlic cloves in a grinder. Use as needed in the recipe. Store the remaining powder and use in any vegetable stir fry recipes.
Make Bottle Gourd Curry
- By now your bottle gourd should be cooked. It should be fully soft cooked but not mushy. Add fresh coconut if you have, skip if you don’t have. I used about 2 to 3 tablespoons.
- Add the spice powder as much as you want. Start with 1 tablespoon. Mix and taste test. Add more spice powder or salt if required. Fry till it blends well with the veggie just for a minute or two. Serve bottle gourd curry with rice and rasam or sambhar. More Bottle gourd recipes,Sorakaya currySorakaya pachadiLauki parathaSorakaya pappuSorakkai kootuSorakaya Perugu pachadi Related Recipes
