Tangy and Sweet Bottle Gourd Curry Recipe
A delicious North Indian recipe that combines the subtle flavors of bottle gourd with a perfect balance of tangy and sweet spices. This dish is easy to prepare and perfect for a wholesome dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle Gourd (Lauki) | 1 medium-sized, peeled and chopped into small pieces |
| Turmeric Powder | 1 teaspoon |
| Salt | As per taste |
| Mustard Oil | 1 teaspoon |
| Mustard Seeds (Rai) | ½ teaspoon |
| Asafoetida (Hing) | ¼ teaspoon |
| Fenugreek Seeds (Methi) | ½ teaspoon |
| Curry Leaves | 1 sprig |
| Dry Red Chili | 1 |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Red Chili Powder | 1 teaspoon |
| Turmeric Powder | 1 teaspoon |
| Amchur Powder (Dry Mango Powder) | 1 teaspoon |
| Jaggery Powder (Gud) | 1 teaspoon |
| Lemon Juice | Juice of half a lemon |
| Fresh Coriander | Finely chopped for garnishing |
| Oil | For cooking |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Instructions:
-
Prepare the Tempering:
- Heat mustard oil in a pressure cooker on medium heat. Once the oil is hot, add mustard seeds, curry leaves, and asafoetida (hing). Let them splutter for a few seconds.
- Next, add fenugreek seeds and a dry red chili. Sauté these for a minute to release their flavors.
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Cook the Onion and Tomato:
- Add the finely chopped onion to the cooker. Sauté the onions until they turn light brown.
- Add the chopped tomato and salt, and cook until the tomatoes soften and the raw smell disappears.
-
Add the Spices:
- Now, add all the powdered spices—red chili powder, turmeric powder, and amchur powder (dry mango powder). Mix everything well.
-
Cook the Bottle Gourd:
- Add the chopped bottle gourd to the cooker and mix it well with the spices. Stir everything together to ensure that the bottle gourd is coated evenly with the spices.
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Pressure Cook:
- Pour 1 cup of water into the cooker and stir. Close the lid of the pressure cooker and cook for 3 whistles on medium heat.
- Once the whistles are done, reduce the heat to low and let it simmer for another 5 minutes. Then, remove the cooker from the flame.
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Final Touch:
- Open the cooker and check the consistency of the curry. If it’s too thick, add a little water and cook it for a few more minutes to adjust the consistency.
- Add jaggery powder and lemon juice to the curry, mixing it well to achieve the perfect balance of sweetness and tanginess.
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Garnish and Serve:
- Garnish the Tangy and Sweet Bottle Gourd Curry with freshly chopped coriander leaves.
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Serving Suggestion:
- Serve the curry hot with steamed rice or roti for a comforting meal.
Allergen Information:
- Contains mustard oil and fenugreek seeds, which may be allergens for some people. Ensure that you are not allergic to mustard before consumption.
Dietary Preferences:
- Vegetarian: This recipe is suitable for vegetarians as it does not include any animal-based ingredients.
- Gluten-Free: The ingredients in this curry do not contain any gluten, making it suitable for those on a gluten-free diet.
- Nut-Free: This recipe does not contain any nuts, but always check your ingredients to ensure they are nut-free, especially when using packaged spices.
Tips:
- You can adjust the level of sweetness and tanginess by adding more or less jaggery and lemon juice according to your taste preference.
- For a spicier curry, you can increase the quantity of red chili powder or add green chilies during the tempering process.
- If you don’t have curry leaves, you can skip them, but they add a distinct flavor to the curry.
Conclusion:
This Tangy and Sweet Bottle Gourd Curry is an easy-to-make, flavorful dish that brings together the mild taste of bottle gourd with a beautiful balance of sweetness and tanginess. Whether you’re serving it for a quick dinner or a special meal, it’s sure to delight your taste buds and be a hit with everyone at the table.
