Bottle gourd aviyal Recipe

Cooking Directions

• STEP 1.Peel and chop the bottle gourd into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, curry leaves, and dried red chilies.
• STEP 3.Add the chopped bottle gourd and cook until tender.
• STEP 4.In a blender, grind coconut, green chilies, cumin seeds, and yogurt to make a smooth paste.
• STEP 5.Add the coconut-yogurt paste to the cooked bottle gourd and mix well.
• STEP 6.Simmer for a few minutes until the flavors blend together.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to cook the bottle gourd until it is soft and tender.
• Adjust the spice level according to your preference by adding more or fewer green chilies.
• You can add vegetables like carrots, beans, or peas to make it more nutritious and colorful.

Storage and Serving

• Leftover bottle gourd aviyal can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the aviyal before serving and add a splash of water or yogurt to maintain its creamy consistency.
• Serve the aviyal as a side dish with steamed rice or as a dip with dosa or idli.