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.
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
- 4 tsp urad dal (split black gram)
- 1 1/2 tsp mustard seeds
- Asafoetida (hing) powder, a pinch
- 2 red chillies
- 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.
- 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.
- Add 2 cups of water and cover and cook on low heat until the bottlegourd is tender.
- Add 3 tsp of the masala powder and cook the spicy bottlegourd gravy for 2 minutes.
- 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.
- Serve the spicy bottlegourd gravy with plain rice or roti.