Simply Cooking and Health: Calabash (Bottle gourd) mild curry

Calabash (Bottle gourd) mild curry

This is a delicious and easy to make curry. It is very mild and not so spicy. Even the one green chilli used has been seeded.

Recipe summary
For
Calabash mild curry
Preparation time :30 minutes.
Cooking time: 20 minutes
Serves: 4

Calabash

1. Wash, peel the skin, of the 200 grams bottle gourd cut length wise into quarters and scoop out the core - the white flesh with the seeds.

2. Slice the calabash quarters into ½" size cubes and set it aside.

3. chop 1 onion, chop 1 green chilli, chop 3 garlic, cloves and cut ¼ tsp ginger and cut curry leaves into small pieces.

Calabash mild curry

4. In a saucepan add all the chopped ingredients,  ½ cup vegetable stock,
¼ tsp cumin, ¼ tsp turmeric powder,  ¼ tsp pepper powder,½ tsp salt, and 1 cup water (excluding coconut milk)

5. Cover and bring to a boil.

6. Reduce the heat and let it simmer for 15 minutes stirring occasionally.

7. Taste and adjust seasoning add 2 Tbsp coconut milk and cook for two minutes and remove from the heat.

   Calabash (Bottle gourd) mild curry is ready.

Recipe follows in detail with pictures.

Preparation time :30 minutes.
Cooking time: 20 minutes
Serves: 4
Ingredients:
Main:
200 grams Bottle Gourd

Calabash

Others
1 onion 70 grams
1 green chilli de-seeded
3 cloves garlic
¼ tsp chopped ginger
1 sprig curry leaf
1 cup water
½ cup vegetable stock
2 Tbsp coconut milk
½ teaspoon of salt or to taste to taste

Spices:
¼ tsp cumin
¼ tsp turmeric
¼ tsp pepper powder

Vegetable stock

METHOD:

1. Wash and peel the skin of the bottle gourd.

Peel the calabash

2. Cut length wise into quarters.
3. Scoop out the core - the white flesh with the seeds.

Quarter the calabash and remove the core and the seeds

4. Slice the calabash quarters into ½” size cubes and set it aside.

Cut into smaller pieces

Slice into bite size pieces

5. Chop onion, green chilli, garlic and ginger.
6. Cut curry leaves into small pieces.

Add other ingredients

7. In a saucepan add all the ingredients, spices, stock , and others(excluding coconut milk)
8. Cover and bring to a boil.
9. Reduce the heat and let it simmer for 15 minutes stirring occasionally.
10. Taste and adjust seasoning add coconut milk and cook for two minutes and remove from the heat.

The curry is ready. Serve hot with rice, chapatti or bread.

Tips

I cut curry leaves into small pieces as it will blend with the curry and will eaten. If you use whole leaves people tend to discard them. The curry leaves are good the heart and growth of hair.

We added only one cup of water because the bottle gourd is a watery vegetable and will give out water when cooked.

It is easy to peel this vegetable with a potato peeler.

Read this article for an overview on calabash vegetable.

Nutrition data for this recipe

Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking.
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