Spicy Bottle-gourd curry with Coconut

Posted on October 17, 2020

Spicy Bottle-gourd curry with Coconut



  1. Roast coriander and cumin seeds in a tawa and keep aside.
  2. Make a fine paste with roasted cumin seeds, coriander seeds, ginger, garlic, whole red
    chilies, peppercorns, cloves, cinnamon, turmeric powder and scraped coconut (reserve 1 tablespoon of scraped coconut for garnishing) and keep aside.
  3. Heat oil in a pan, sauté asafoetida and mustard seeds.
  4. When they begin to crackle, add curry leaves and chopped onions and fry it.
  5. Add bottle-gourd pieces and stir fry for 5 min. 
  6. Add the spices paste and mix it properly.
  7. Add 2 cups of water, stir and bring it to boil.
  8. After few min add tamarind pulp, salt and mix with gravy properly and cook it for 5-6 min in a medium flame with cover.
  9. When the gravy becomes thick, turn off the gas. 
  10. Serve hot, decorated with grated coconut.

Leave a Reply

Your email address will not be published. Required fields are marked *