Spicy achari bottle gourd and potato curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, fenugreek seeds, and fennel seeds. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and achari masala. Cook for a minute.
• STEP 4.Add chopped bottle gourd and potatoes. Mix well and cook for 5 minutes.
• STEP 5.Add water, salt, and tamarind pulp. Cover and cook until the vegetables are tender.
• STEP 6.Garnish with coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to peel the bottle gourd and potatoes before chopping them.
• Adjust the spice level according to your taste preferences.
• You can add some yogurt or cream to make the curry creamy and rich.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and adjust the consistency with water if needed.
• Serve the curry hot with roti, naan, or rice.