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Spicy Bottlegourd Gravy

| March 18, 2013 Comment

spicy-bottlegourd gravy

Simple and tasty, this Spicy Bottlegourd Gravy is a South Indian gravy curry that can be served with plain rice or any Indian flatbread. Slightly sweet and spicy, this is a great way to add lots of flavor to the bland bottlegourd.

Low in calories and fat, this dish is a good option if you’re watching your weight.

Servings: 4
Cooking Time: 25 minutes


  • 6 cups bottlegourd, cut into small cubes
  • 1 red chilli, broken into a few pieces
  • 2 tsp urad dal (split black gram)
  • 1 tsp mustard seeds
  • 4 tsp vegetable oil
  • 5-6 curry leaves
  • 1 tbsp rice flour
  • Salt to taste

For Masala

  • 4 tsp urad dal (split black gram)
  • 1 1/2 tsp mustard seeds
  • Asafoetida (hing) powder, a pinch
  • 2 red chillies


  1. Heat 1 tsp oil in a small pan and fry the asafoetida, urad dal, and mustard seeds until golden and remove. Fry the red chillies until golden and remove. Place the ingredients in a small coffee or spice grinder, and grind into a slightly coarse powder and set aside.
  2. Heat the remaining oil in a large skillet. Add the urad dal and mustard seeds and fry until the dal is golden and mustard starts to pop. Add the red chilli and fry for a second. Add the curry leaves and fry for a second. Add the bottlegourd and salt and stir-fry for a minute.
  3. Add 2 cups of water and cover and cook on low heat until the bottlegourd is tender.
  4. Add 3 tsp of the masala powder and cook the spicy bottlegourd gravy for 2 minutes.
  5. Add the rice flour and cook for 2 more minutes until the raw flavor of the flour is gone and the gravy has thickened. Adjust the consistency of the gravy by adding more or less water.
  6. Serve the spicy bottlegourd gravy with plain rice or roti.

Category: Vegan Gravy Curry Recipes, Vegetarian Gravy Curry Recipes, Vegetarian Gravy Curry Recipes - No-Onion No-Garlic

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