Bottle Gourd Curry Recipe

Bottle gourd curry is a delicious and nutritious Indian dish made with bottle gourd, also known as lauki or doodhi. This curry is packed with flavors from aromatic spices and a creamy coconut base. The bottle gourd is cooked until tender and absorbs the flavors of the spices, resulting in a comforting and satisfying dish. It can be enjoyed with rice or roti for a wholesome meal.

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15minstotal
15m.total
Bottle Gourd Curry
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Ingredients for Bottle Gourd Curry Recipe

  • 1/4 Bottle Gourd, Peeled And Chopped
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Mustard Seeds
  • as required A Few Curry Leaves
  • 1/4 Onion, Finely Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 1/2 Tomatoes, Chopped
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/4 cup Coconut Milk
  • as needed Fresh Coriander Leaves For Garnish

Directions: Bottle Gourd Curry Recipe

Cooking Directions

  • STEP 1.Peel and chop the bottle gourd into small pieces.
  • STEP 2.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves.
  • STEP 3.Add chopped onions and sauté until golden brown.
  • STEP 4.Add ginger-garlic paste and cook for a minute.
  • STEP 5.Add chopped tomatoes and cook until they turn soft.
  • STEP 6.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  • STEP 7.Add the chopped bottle gourd and cook for 5 minutes.
  • STEP 8.Add coconut milk and simmer until the bottle gourd is cooked through.
  • STEP 9.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Choose a tender and fresh bottle gourd for the best taste.
  • You can adjust the spice level according to your preference.
  • For a creamier curry, you can add a tablespoon of cashew paste.

Storage and Serving

  • Leftover bottle gourd curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving and adjust the consistency with a little water if needed.
  • Serve the curry hot with steamed rice or roti for a complete meal.
Nutrition
value
43
calories per serving
4 g Fat< 1 g Protein2 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    < 1g
  • Carbs
    2g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    2g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    15mg
  • Iron
    < 1mg
  • Vitamin A
    40mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    4mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    11mg
  • Manganese
    < 1mg
  • Phosphorus
    13mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp