Bottle gourd salna

Bottle gourd Salna

This curry is one of my favorite dishes to make when I have enough bottle gourd. It’s a quick one-pot dish and tastes wholesome. It’s also my husband’s favorite and he likes to call it ‘salna’. He feels it would go well with Parottas (layered Indian faltbread) and rotis.



  • Coconut oil – 2 teaspoons 
  • Cumin seeds – 2 teaspoons 
  • Fennel seeds – 2 teaspoons 
  • Curry leaves – 2 sprigs 
  • Onions – 1 medium, finely chopped
  • Tomatoes – 2 pureed 
  • Ginger garlic paste – 1 tablespoon
  • Green chillies – 1 slit 
  • Salt to taste 
  • Turmeric powder – ½ teaspoon 
  • Ground coriander powder – 2 tablespoons
  • Red chilli powder/ ground cayenne – 1 teaspoon
  • Bottle gourd (Calabash) – 1 large
  • Chopped coriander leaves for garnish

Other ingredients: 

  • Coconut – ½ cup (grated or chopped)
  • Poppy seeds – 1 teaspoon
  • Almonds or cashew nuts – 6  to 8


  1. Wash & peel bottle gourd. Remove the white & spongy pith and dice the bottle gourd. Keep aside.
  2. In a pressure cooker, heat 2 teaspoons coconut oil & add cumin seeds, fennel seeds & curry leaves & let them splutter. Add in chopped onions & the ginger garlic paste & saute till fragrant & the raw smell goes away. 
  3. Puree two large tomatoes until smooth and & add it to the onions. Mix in turmeric powder, coriander powder, red chilli powder, required salt & stir until combined. 
  4. Add in the chopped bottle gourd to the mixture & mix well. Pour 1 ½ cups of water and seal the pressure cooker. Cook the gourd for 2 whistles, turn off the stove & let the pressure release naturally.
  5. In a blender, blend together grated or chopped coconut, poppy seeds and nuts with a little water until it resembles a smooth paste. Add the paste to the bottle gourd curry and let it cook for 3 to 5 minutes until desired consistency. The curry should be smooth and flowy and not watery. Turn off the stove & garnish with fresh coriander leaves. Serve hot with rice, roti or dosa.
Bottle gourd curry

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