Here’s a simple summer recipe using Bottle gourd. Hopefully it’ll be a change from the way you cook it regularly!

Bottle Gourd in Curd Gravy/ Dahi wali Ghiya

Ingredients:
Bottle gourd – 500 gms
Curd (at room temperature) – ¾ cup, well beaten
Cardamom- 3 pods (crushed)
Cloves – 4 pcs
Finely Ground Fennel seeds – 1 tablespoon
Green Chillies to taste
1 tablespoon Mustard Oil
Salt to taste
 

Method:
1. Wash, peel and dice the gourd in 2” pieces.
2. In a pressure cooker, heat the oil, and add the cardamom and cloves.
3. Almost immediately, add the bottle gourd. Stir for a few minutes to coat the gourd with the oil and spices.
4. When the gourd has browned slightly, add 2 cups of water.
5. Add the green chillies, salt and fennel powder.
6. Its done after 2 whistles, wait for the pressure to be released.
7. When at room temperature, add the curd. This will prevent curdling.
8. Mix lightly and heat it before serving.
9. Garnish with fresh coriander leaves.

Best enjoyed with rice!