Bottle gourd Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 172.4
- Total Fat: 14.1 g
- Cholesterol: 0.0 mg
- Sodium: 301.6 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 1.1 g
- Protein: 2.2 g
View full nutritional breakdown of Bottle gourd Curry calories by ingredient
Introduction
A traditional vegetable curry in South Asia. This is a nice light side dish with a sour/tangy taste of tomatoes and a kick of hot pepper. It's mostly dry with very little liquid in it and hence can be eaten with bread or rice. You can make it as spicy as you like. A traditional vegetable curry in South Asia. This is a nice light side dish with a sour/tangy taste of tomatoes and a kick of hot pepper. It's mostly dry with very little liquid in it and hence can be eaten with bread or rice. You can make it as spicy as you like.Number of Servings: 8
Ingredients
-
Bottle Gourd, 1 medium sized or approximately 10 cups cubed
Canola Oil, 0.5 cup
Red Ripe Tomatoes, 2 cups, chopped
Salt, 1 tsp or to taste
Cumin seed, 1 tbsp
Dry round Hot Chili Peppers,4- 5 peppers sliced in half
(these are the same peppers that are used as crushed red peppers on pizza etc. If you can't find the whole ones then use crushed red pepper according to your taste)
Jalapeno Peppers, 2 peppers split in half
Directions
1.First, peel the gourd and cut into 2 inch cubes.
2. soak the cubes in water for 30 minutes. That would prevent them from browning and at the time of cooking no additional water will be needed to make a curry. If you are in a hurry, you can skip this step and cook the cubes right away.
3. After they have been soaked for 30 minutes, heat oil in a pan and add cumin seeds to the oil until they are fragrant.
4. In the meanwhile drain the gourd.
5. Add the gourd, tomatoes, hot pepper and salt and stir to mix everything in the pan.
6. if you performed step no 2 then no need to add any water but if you skipped then add 1/2 cup to 2/3rd of a cup of water at this point to the mixture.
7. turn the heat on medium low, cover and cook for 20 minutes until gourd is tender and tomatoes are cooked and released all water. There will be little gravy at the bottom. check the pot after 10 minutes to asses if the gourd require more water.
7. Add the sliced jalapenos and cook for another 7-8 minutes or until jalapenos have slightly softened and you can smell them.
8. it's ready to be served either with plain boiled rice or bread/ naan/ roti.
Note: If you don't like spicy, don't split the jalapenos in half, only partially slit them. Also be careful with the red pepper as that can get too hot too quickly.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ETANVIR.
2. soak the cubes in water for 30 minutes. That would prevent them from browning and at the time of cooking no additional water will be needed to make a curry. If you are in a hurry, you can skip this step and cook the cubes right away.
3. After they have been soaked for 30 minutes, heat oil in a pan and add cumin seeds to the oil until they are fragrant.
4. In the meanwhile drain the gourd.
5. Add the gourd, tomatoes, hot pepper and salt and stir to mix everything in the pan.
6. if you performed step no 2 then no need to add any water but if you skipped then add 1/2 cup to 2/3rd of a cup of water at this point to the mixture.
7. turn the heat on medium low, cover and cook for 20 minutes until gourd is tender and tomatoes are cooked and released all water. There will be little gravy at the bottom. check the pot after 10 minutes to asses if the gourd require more water.
7. Add the sliced jalapenos and cook for another 7-8 minutes or until jalapenos have slightly softened and you can smell them.
8. it's ready to be served either with plain boiled rice or bread/ naan/ roti.
Note: If you don't like spicy, don't split the jalapenos in half, only partially slit them. Also be careful with the red pepper as that can get too hot too quickly.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ETANVIR.
