Bottle Gourd or Zucchini in Yogurt
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
2-3
ingredients
- 1 cup gourd, cubed
- 1 cup yogurt
- 1 green chili pepper (optional)
- 1 tablespoon coconut, grated (fresh or dry)
- 1⁄2 cup cilantro, roughly chopped
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon salt
- 1 teaspoon oil (vegetable or canola)
- 1 teaspoon cumin seed
- 1 teaspoon mustard seeds
- 2 -3 dried red chilies
directions
- In a blender, or using a mortar and pestle, make a paste out of the cilantro, coconut and chili.
- In a saucepan, heat oil on medium heat.
- Add and toast the mustard seeds until they pop.
- Add and toast the cumin seeds until they brown.
- Add the bottle gourd cubes and also green chili-cilantro-coconut paste.
- Stir in turmeric, salt and about quarter cup of water.
- Close the lid and cook on medium-low heat, until the bottle gourd pieces are tender.
- Reduce the heat to low and stir in the yogurt.
- Turn off the heat and remove the saucepan from the stove.
- Cover the pot with a lid and let the curry sit for about 15 minutes, for the flavors to mingle well.
- Serve warm with rice.
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