Friday, March 6, 2015

Lauki (Bottle Gourd) Masala

Bottle gourd can be a boring vegetable.  It is bland and has so much water content.  But I realise that this can be used to your advantage.  Add spices, various ingredients, steam, fry or whatever and it can take these  flavours and be transformed to a new dish.  I looked up a few recipes of Vah Chef and came up with this one. And the masala/gravy can be used with almost any other vegetable.


Bottle gourd pieces - 2 cups

Peanuts - 2-3 tbsp
Til / Sesame seeds - 1 tbsp
Dry coconut / copra- 1-2 tbsp
Onions - 1 large
Tomato - 2 **
Ginger - garlic paste - 1 tsp
Oil - 2 tbsp
Cumin seeds - 1 tsp
Kashmiri Chili powder - 1-2  tsp ( or normal chili powder)
Garam masala - 1/4 tsp *
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander leaves for garnish
Salt to taste

Roast the peanuts and when done, add the til for just a few seconds.
Cool add the copra and blend to a fine powder.

Sauté onion in a little oil.  When tender add the tomatoes and saute till mushy
Grind to a fine paste

Heat a pan, add the rest of the oil.
And the cumin seeds.  Allow to brown a bit
Followed by the ginger garlic paste. 
Add the chopped bottle gourd pieces and turmeric.  Cook till just soft.

Add the ground paste, powder, salt, chili powder.
Add water till required consistency of gravy is attained.
Simmer till the spices blend 
Add the garam masala powder.

Remove and garnish with chopped coriander leaves.
You can have it with  any rice or wheat product.

* I added Chinese five spice powder instead of garam masala .  It adds a special flavour.  It has these five spices, black pepper, fennel, Star anise, cloves and cinnamon.
**You can also add some tomato pulp if you want the gravy to be more tart/sour


  1. Too yummy and delicious dear!! never used GGP in bootle gourd..sounds intersting too..


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