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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a traditional Andra recipe for Bottle Gourd/Lauki/Opo squash. The milk brings out the sweetness of the bottle gourd. Serve this with rice as a part of an Andhra meal. Serve with rice. Ingredients:
2 tablespoons vegetable oil |
2 dried red chile peppers, broken into pieces |
1 teaspoon cumin seeds |
1 teaspoon mustard seed |
1 teaspoon coriander seed |
1 sprig fresh curry leaves |
1/4 teaspoon asafoetida powder |
1 (1 pound) calabash gourd (anapakaya), cut into 3/4-inch pieces |
1/4 cup milk |
salt to taste |
1/2 teaspoon ground red pepper |
Directions:
1. Heat the oil in a large skillet over medium-high heat. Fry the red chile peppers, cumin seed, mustard seed, and coriander seed in the hot oil until they begin to splutter. Add the curry leaves and asafoetida powder; stir. Cook and stir the gourd pieces in the mixture until warmed and coated in the oil mixture. Pour the milk into the skillet and bring to a boil. Reduce heat to medium low and allow the mixture to simmer until the gourd is cooked through, about 15 minutes. Season with the ground red pepper and salt; simmer another minute or so. If too much liquid remains, increase heat to high and cook until reduced to your liking.
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