Step-by-Step Instructions

1. 1.Prepare Bottle Gourd

   Take 400 grams of bottle gourd. Cut off both ends, then peel its skin. Cut the peeled bottle gourd into small, bite-sized pieces.

2. 2.Pressure Cook Bottle Gourd

   Transfer the chopped bottle gourd into a pressure cooker. Add 5 green chilies cut lengthwise, 1 inch of crushed ginger, salt to taste, and 1/4 tsp turmeric powder. Pour in water as required to cook the bottle gourd. Stir well to combine all ingredients. Close the lid and pressure cook until 3 whistles.

3. 3.Prepare Coconut Paste

   In a blender jar, add 1 handful of grated coconut, 1/2 onion, 1 tsp cumin seeds, and 1/4 tsp turmeric powder. Add some water and blend into a smooth paste.

4. 4.Combine and Boil the Curry

   Once the pressure cooker cools, transfer the cooked bottle gourd to a pan on the stove. Add the prepared coconut paste and some more water to achieve desired consistency. Stir well. Add more salt if required. Cover the pan with a lid and bring the curry to a boil. Once it boils, turn off the flame and let it cool down to room temperature.

5. 5.Add Curd

   Once the curry has cooled, add 1 cup of curd to the pan. Mix thoroughly until the curd is well incorporated into the curry.

6. 6.Prepare Tempering

   In a separate small pan, heat 2 tbsp of coconut oil. Add 1/2 tsp mustard seeds and let them splutter. Then add a few curry leaves, 2 red chilies, and 1/2 chopped onion. Fry until the onions turn translucent and the chilies are aromatic.

7. 7.Finish the Curry

   Pour the prepared tempering mixture into the bottle gourd curd curry. Stir gently to combine. The Bottle Gourd Curd Curry is now ready to serve.