2 cups of chopped bottle gourd (use tender bottle gourd)
1 ¼ to 1 ½ cups yogurt / curd (use as needed)
Salt as needed
1 tbsp. oil
2 to 3 green chilies sliced or chopped
1 broken red chili (optional)
1 sprig curry leaves
⅛ tsp. turmeric
¼ tsp cumin
¼ tsp mustard
Pinch of hing
½ tsp. chana dal (optional)
½ tsp urad dal (optional)
Fat pinch of fenugreek powder / menthi podi (optional)
Coriander leaves as needed.
. Wash and peel bottle gourd, chop them to pieces.
. Cook them till tender in a pot with very little water, you can sprinkle more if needed. Try not to use lot of water since we don’t want to drain the nutrients. Set this aside.
. Heat a pan with oil, add cumin, mustard and chana dal and urad dal. Fry till the dals turn crunchy. Add sliced ginger, sliced or chopped green chilis, red chili and curry leaves. Fry till the curry leaves turn crisp for about 2 minutes.
. Add hing, turmeric and fenugreek powder to the oil, stir. Add cooked bottle gourd and salt. Transfer this to a plate and let it cool completely.
. Meanwhile, whisk yogurt with a fork to smooth
. When the seasoned bottle gourd cools down, mix it with the yogurt and add chopped coriander leaves