Bottle gourd yogurt curry Recipe

Bottle gourd yogurt curry is a delicious and healthy Indian dish made with bottle gourd, yogurt, and spices. The bottle gourd is cooked until tender and then simmered in a creamy yogurt sauce, which is flavored with aromatic spices like cumin, turmeric, and coriander. This curry is light, refreshing, and pairs well with rice or roti. It is a perfect dish for a comforting meal and is also known for its cooling properties, making it ideal for hot summer days.

3.6
13 Rating -
Rate
Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
Bottle gourd yogurt curry
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ingredients serve

Ingredients for Bottle gourd yogurt curry Recipe

  • 1/4 piece Bottle Gourd, Peeled And Cut Into Small S
  • 1/4 cup Yogurt
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Mustard Seeds
  • as per your need A Few Curry Leaves
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • as needed Fresh Coriander Leaves For Garnish

Directions: Bottle Gourd Yogurt Curry Recipe

Cooking Directions

  • STEP 1.Peel the bottle gourd and cut it into small pieces.
  • STEP 2.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves.
  • STEP 3.Add the bottle gourd pieces and sauté for a few minutes.
  • STEP 4.In a bowl, whisk together yogurt, turmeric powder, coriander powder, and salt.
  • STEP 5.Add the yogurt mixture to the pan and mix well.
  • STEP 6.Cover the pan and cook on low heat until the bottle gourd is tender.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Make sure to choose a tender and fresh bottle gourd for the best taste.
  • You can adjust the consistency of the curry by adding water or reducing the yogurt quantity.
  • For a spicier curry, you can add red chili powder or green chilies.

Storage and Serving

  • Leftover bottle gourd yogurt 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
550
calories per serving
12 g Fat45 g Protein65 g Carbs4 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    45g
  • Carbs
    65g
  • Fiber
    4g

MacroNutrients

  • Carbs
    65g
  • Protein
    45g
  • Fiber
    4g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    1539mg
  • Iron
    2mg
  • Vitamin A
    418mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    2mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    101mcg
  • Vitamin B12
    5mcg
  • Vitamin C
    20mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    188mg
  • Manganese
    1mg
  • Phosphorus
    1227mg
  • Selenium
    30mcg
  • Zinc
    6mg
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