Bottle Gourd Or Zucchini In Yogurt Recipes

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BOTTLE GOURD OR ZUCCHINI IN YOGURT



Bottle Gourd or Zucchini in Yogurt image

From Mahanandi blog. Note: I substitute zucchini for the gourd, since it's easier to work with and bottle gourd is not easily available outside of Asian or Indian stores. Also I added cilantro to the recipe. Serve with rice.

Provided by pkothari

Categories     Vegetable

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 154.6, Fat 9.9, SaturatedFat 5.4, Cholesterol 15.9, Sodium 647.2, Carbohydrate 12.2, Fiber 1.9, Sugar 8.6, Protein 6.1

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