Bottle gourd, yogurt, cream, kasuri methi, and everyday spice powders come together in this simple curry. The method is straightforward: cook the bottle gourd first, build the spice base in oil, then finish with cream and whisked yogurt after removing it from the heat.
Main vegetable: bottle gourd, cleaned and cut into pieces – 500 grams
Creamy finish: cream – 2 teaspoons, yogurt – quarter cup
- Bottle gourd, cleaned and cut into pieces – 500 grams
- Oil – 2 tablespoons
- Cumin seeds – half a teaspoon, Asafoetida powder – one pinch
- Green chili-ginger paste – one teaspoon
- Kasuri methi, dried fenugreek leaves – half a teaspoon
- Chili powder – one teaspoon, Coriander powder – two teaspoons, Turmeric powder – half a teaspoon, Garam masala powder – one pinch
- Green chili – 1, slit
- Cream – 2 teaspoons
- Yogurt – quarter cup, Salt – to taste
- Cook the bottle gourd with salt and set aside.
- Heat oil and add cumin seeds, asafoetida powder, and the green chili-ginger paste, and sauté.
- Add the Kasuri methi to this.
- Add the ground spice powders and sauté. You can sprinkle a little water to make it a paste.
- When the oil starts to separate, add the cooked bottle gourd, mix well, and add the slit green chili and stir.
- Add cream to this, mix, and remove from the heat.
- When it begins to cool, add whisked yogurt and salt, and mix well to combine.
- Serve into a bowl.
Kasuri methi, or dried fenugreek leaves, is added after sautéing the cumin seeds, asafoetida powder, and green chili-ginger paste.
You can sprinkle a little water after adding the ground spice powders to make it a paste.
Add the cooked bottle gourd when the oil starts to separate, then mix well with the slit green chili.
Remove from the heat after adding cream. When it begins to cool, add whisked yogurt and salt, and mix well to combine.
