Bottle Gourd Curry – Indian Style
Recipe Summary
- A comforting and nutritious Indian curry featuring tender bottle gourd and split chickpeas, cooked with aromatic spices and tomatoes. This flavorful dish is perfect to serve with roti or rice for a wholesome meal.
All Ingredients - For Cooking Dal
- Split chickpeas 3 tbsp
- Split green gram 1/4 cup
- Water 1 cup
All Ingredients - For Curry
- Oil 2 tbsp
- Mustard seeds 1/2 tsp
- Split black gram 1/2 tsp
- Curry leaves 1 sprig
- Cumin seeds 1/2 tsp
- Onions 1/2 cup chopped
- Green chilli 1 slit
- Ginger garlic paste 1/2 tsp
- Bottle gourd 1 medium sized diced
- Turmeric powder 1/2 tsp
- Asafoetida 1/4 tsp
- Chilli powder 1/2 tsp
- Salt as required
- Water 1/2 cup
- Coriander leaves 2 tbsp chopped
Tools You'll Need
- Pressure cooker
- Pan
Don't have an ingredient? Try these swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Prepare and Cook Dal
Soak 3 tablespoons of split chickpeas and 1/4 cup of split green gram in water for an hour. Transfer the soaked dals to a pressure cooker, add 1 cup of water, and pressure cook for 3 to 4 whistles until soft.
Step 2: Prepare Tempering
Heat 2 tablespoons of oil in a pan over medium heat. Add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of split black gram. Let them splutter.
Step 3: Sauté Aromatics
Add a few curry leaves and 1/2 teaspoon of cumin seeds to the pan. Sauté for a few seconds. Add 1/2 cup of chopped onions, 1 green chilli, and 1/2 teaspoon of ginger garlic paste. Sauté until the onions turn translucent.
Step 4: Add Bottle Gourd and Spices
Add 1 medium-sized diced bottle gourd to the pan. Add 1/2 teaspoon of turmeric powder, 1/4 teaspoon of asafoetida, 1/2 teaspoon of chili powder, and salt as required. Mix well to coat the bottle gourd with spices.
Step 5: Cook Bottle Gourd
Add 1/2 cup of water to the pan and mix. Cover the pan with a lid and cook for , or until the bottle gourd is tender.
Step 6: Combine with Dal
Once the bottle gourd is tender, add the cooked split chickpeas and split green gram to the pan. Mix everything thoroughly.
Step 7: Simmer and Garnish
Allow the curry to simmer for , ensuring all flavors meld together. Garnish with chopped coriander leaves. Serve hot with roti or rice.
Pro Tips
• Soak the split chickpeas and split green gram for at least an hour to reduce cooking time.
• Adjust the quantity of green chili and chili powder according to your preferred spice level.
• Cook the bottle gourd until it is tender but still holds its shape, avoiding overcooking.
Recipe Variations
• Add other vegetables like carrots or potatoes along with the bottle gourd for more variety.
• Substitute split chickpeas with other lentils like toor dal (split pigeon peas) for a different flavor profile.
• Garnish with fresh grated coconut for an added touch of flavor and texture.
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