Calabash / Bottle Gourd Curry

It's fall so that means it's pumpkin and gourd season. While gourds are used for decorations, Bottle Gourd can be turned into a delicious meal. Calabash curry also known as Bottle Gourd curry in USA is a healthy and tasty option for a Meatless Monday. A variation is to add fried shrimp to the curry if you are not aiming for a vegetarian dish.

Calabash / Bottle gourd curry

The bottle gourd / calabash is long and green and packed with nutrients. When buying bottle gourd be sure to pick young ones. Peel them and slice them into quarters lengthwise to expose the seeds. Remove the seeds, if there are many seeds simply slicing out the core may be easier. Chop them into very small cubes for easy cooking and perfect bites.

Bottle Gourd

This recipe uses dry red chili to bring the heat so decrease these if you prefer a milder version or increase if you like it very hot. Other spices and flavors come from cumin seeds, mustard seed and turmeric. In fact it is made very similarly to yellow potato curry.

This dish goes best with delicious hot roti but it can be served with rice as well.

Calabash / Bottle Gourd SO delicious when served with Roti

Calabash / Bottle Gourd Curry Recipe

Yield ~ 2-3 servings

Prep time ~ 10 min

Cook Time ~ 25 - 30 min

Ingredients

• 2 Tbsp olive/ vegetable oil

• 1 medium onion (diced)

• 2-3 dry red chilies (roughly chopped)

• 1/4 tsp mustard seeds

• 1/4 tsp cumin seeds

• 1/2 tsp turmeric

• 1 tomato (grated)

• 4 large cloves garlic (crushed/pressed)

• 1/2 tsp ginger (crushed/grated)

• 1 long bottle gourd (peeled, seeds cut out and chopped into small cubes)

• salt to taste (~1 tsp)

• ~ 1 cup water

• cilantro for garnish

Method

1. Peel the bottle gourd / calabash and slice in quarters lengthwise. Remove seeds or slice out the core if there are lots of seeds. Chop into small cubes.

2. Heat oil on medium heat in a pot that has a lid. Add onions and fry until translucent ~ 5 - 7 min.

3. Add dry chili, cumin seeds and mustard seeds. Fry for ~ 2 min.

4. Add turmeric and fry for 1 min.

5. Add tomato, ginger and garlic and fry for about 3 - 5 min.

6. Add calabash / bottle gourd, salt and water. Cover and cook for ~ 15 min or until the calabash / bottle gourd is soft and fork tender.

7. Garnish with cilantro and serve with rice or roti.

** Note: Cook times may vary based on stove, ingredient batch, altitude and temperature.

Be sure to try out the yellow potato curry as well.

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