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
- Coconut – ½ cup (grated or chopped)
- Poppy seeds – 1 teaspoon
- Almonds or cashew nuts – 6 to 8
- Wash & peel bottle gourd. Remove the white & spongy pith and dice the bottle gourd. Keep aside.
- 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.
- 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.
- 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.
- 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.