Bottlegourd Gravy Curry is a lightly spiced, sweet-sour gravy that goes very well with Indian roti or chapathi. If you use the microwave to boil the bottlegourd, this is one gravy curry that takes very little effort but is big on taste.
This is a no-onion, no-garlic recipe.
Cooking Time: 20 minutes
- 2 cups bottlegourd, cut into small cubes
- 1 tsp red chilli powder
- Turmeric powder, a pinch
- 1/4 tsp tamarind paste
- 1/4 tsp or a small piece of jaggery (optional)
- Salt to taste
- 2 tsp sesame seeds
- 2 tbsp dry, grated coconut
- 1/2 cup dalia, (roasted and shelled bengal gram/chickpeas), powdered
- 4-5 red chillies
- 1 tsp vegetable oil
- Asafoetida powder (hing), a pinch
- 1 tsp mustard seeds
- 1-2 whole red chillies
- 5-6 curry leaves
- In a large microwave-safe bowl, boil the bottlegourd pieces with 1 cup water and some salt for about 5-6 minutes until almost tender. Or boil the pieces separately until tender.
- Roast the sesame seeds, red chillies, and grated coconut separately, until lightly browned. Let cool and grind into a powder and set aside.
- Grind the dalia into a powder and set aside.
- In a medium saucepan, add the gravy and dalia powder, turmeric powder, red chilli powder and 1 cup of water, and mix.
- Add the bottlegourd pieces, tamarind paste and jaggery, and cook on medium heat until the raw flavor of dalia is gone, the gravy is thickened and the bottlegourd is completely cooked.
- Heat oil in a small pan for seasoning. Add asafoetida and mustard seeds. When the seeds start to pop, add a couple whole red chillies and fry until lightly browned. Add the curry leaves and fry for a couple of seconds and pour over the bottlegourd gravy curry.
- Serve the bottlegourd gravy curry hot with roti.