sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Bottle Gourd Curry

Bottle gourd curry
Cucumber Mutton Curry

Cucumber Mutton Curry

Mutton combines with sweet cucumbers for an enthralling experience and goes nicely with r...

Bottle Gourd Peppers-Lauki simla mirchi

Bottle Gourd Peppers-lauki Simla Mirchi

Bottle Gourd Pepper or Lauki Simla Mirchi doodhi is a delicious dish made with lauki (bot...


Sweet Potato Masala Fry

Sweet Potato masala curry is a very simple yet delicious dry side dish, spicy and flavore...

Paneer Tikka Masala

Paneer Tikka Masala

Paneer Tikka Masala is a gourmet dish which is simple to cook but very flavorful. Paneer ...


Green Chilli Curry

This is a famous dish in Rajasthan and it is very spicy curry....


Sufyani Murg Dahi Aloo

Sufyani Murg Dahi Aloo is one of the rich recipes which have mughlai cuisine influence. I...

Bottle Gourd Curry Recipe, How To Make Bottle Gourd Curry Recipe

How to makeBottle gourd curry?How to cookBottle gourd curry?Learn the recipeBottle gourd curryby vahchef.For all recipes visit

About Recipe

How to make Bottle gourd curry

(1 ratings)
0 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Bottle gourd curry
Author : Vahchef
Main Ingredient : Bottle Gourd
Servings : 6 persons
Published date : November 23, 2016

Ingredients used in Bottle gourd curry
• Mustard seeds - 1 teaspoons.
• Asafoetida - 1/2 teaspoons.
• Sugar - to taste.
• Salt - to taste.
• Peanuts - 1/4 cup.
• Fresh grated ginger - 1 teaspoons.
• Green chilies - 4 numbers.
• Fresh grated coconut - 1/4 cup.
• Bottle gourd - 1 numbers.
• Cumin seeds - 1 teaspoons.
• Oil - 2 tablespoons.
• Cilantro / coriander leaves - to taste.
  • Peel the bottle gourd and cut into two vertical halves. Scoop out the inner flesh and the seeds. Make 1-inch dice of the remaining part. Wash, drain and set aside. Soak peanuts in water for 10 minutes.
  • Chop chilies and coriander leaves.
  • In a pan, heat oil. Add mustard seeds to the heated oil. When they splutter, add cumin seeds and asafoetida.
  • Now add chilies, peanuts, ginger, coconut and a few coriander leaves. Fry for some time over medium heat or till the peanuts turns golden brown.
  • Add the bottle gourd and cover the pan with a lid. Let this cook for 15 minutes.
  • Remove the lid and check if the pieces have turned tender. Add salt, sugar, and mix.
  • Take off the heat. Top with remaining coriander leaves and serve with chapati.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter