Bottle Gourd or Zucchini in Yogurt |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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From Mahanandi blog. Note: I substitute zucchini for the gourd, since it's easier to work with and bottle gourd is not easily available outside of Asian or Indian stores. Also I added cilantro to the recipe. Serve with rice. Ingredients:
1 cup gourd, cubed |
1 cup yogurt |
1 green chili pepper (optional) |
1 tablespoon coconut, grated (fresh or dry) |
1/2 cup cilantro, roughly chopped |
1/2 teaspoon turmeric |
1/2 teaspoon salt |
1 teaspoon oil (vegetable or canola) |
1 teaspoon cumin seed |
1 teaspoon mustard seeds |
2 -3 dried red chilies |
Directions:
1. In a blender, or using a mortar and pestle, make a paste out of the cilantro, coconut and chili.
2. In a saucepan, heat oil on medium heat.
3. Add and toast the mustard seeds until they pop.
4. Add and toast the cumin seeds until they brown.
5. Add the bottle gourd cubes and also green chili-cilantro-coconut paste.
6. Stir in turmeric, salt and about quarter cup of water.
7. Close the lid and cook on medium-low heat, until the bottle gourd pieces are tender.
8. Reduce the heat to low and stir in the yogurt.
9. Turn off the heat and remove the saucepan from the stove.
10. Cover the pot with a lid and let the curry sit for about 15 minutes, for the flavors to mingle well.
11. Serve warm with rice.
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